Gingerbread Cookies
These Gingerbread Cookies made with C&H sugar can be a hallmark holiday treat that allow kids to help in the process. Once they’re out of the oven, ask little ones to help decorate the festive and delightful cookies.
Ingredients
- 1/2 cup 1 stick unsalted butter, softened
- 1/2 cup C&H® Dark Brown Sugar
- 1 large egg
- 1/4 cup molasses
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- royal icing
Instructions
- In large bowl of electric mixer fitted with paddle attachment, cream butter and sugar about 2 minutes on medium speed until light and fluffy. Add egg and molasses; mix until well incorporated.
- In separate bowl, whisk flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves. Use mixer on low speed to add to butter mixture until combined and dough is formed.
- Divide dough in half, wrap with plastic film and refrigerate at least 1 hour.
- Preheat oven to 350 F and line baking sheets with parchment paper.
- Flour clean work surface. Roll dough 1/8-1/4 inches thick. Cut out shapes with desired cookie cutters.
- Transfer cookies to lined baking sheets and bake 10-12 minutes, or until firm. Let cookies cool on baking sheets 2-3 minutes then transfer to cooling rack. Cool completely.
- Decorate cookies with royal icing.
Notes
Recipe courtesy of
Bernice Baran
Bernice Baran