Holiday Gingerbread Cookies Recipe
The perfect recipe for gingerbread cut-out cookies. Flavorful and they hold their shape!
Ingredients
- 3 C. all-purpose flour
- 1/2 tsp. Clabber Girl® Baking Powder
- 1 Tbsp. Spice Islands® Ground Saigon Cinnamon
- 1/2 tsp. Spice Islands® Ground Cloves
- 1 Tbsp. Spice Islands® Ground Ginger
- 1/2 tsp. salt
- 1/2 C. butter, softened
- 1/2 C. granulated sugar
- 1 egg
- 3/4 C. Grandma’s® Original Molasses
- 2 tsp. Spice Islands® Pure Vanilla Extract
- Buttercream Frosting, optional
Directions
- Stir together flour, baking powder, cinnamon, cloves and ginger; set aside.
- In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add sugar; beat until combined.
- Add egg, molasses and vanilla; beat until combined.
- Beat in as much of the flour mixture as you can. Stir in remaining flour.
- Cover; chill dough about 3 hours, or overnight, or until easy to handle.
- Preheat oven to 375° F. On a lightly floured surface roll dough to about 1/8″ thickness. Cut dough using 5″ gingerbread-person cookie cutter.
- Arrange the cutouts 1 inch apart on a lightly greased cookie sheet. Bake for 5 to 6 minutes or until edges are firm and bottoms are light brown.
- Transfer cookies to wire racks; cool.
- Pipe designs on cookies with buttercream frosting.
