Name: Gingerbread Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 5 dozen, approximately
Ingredients: 3 cups (750 ml) unbleached all-purpose flour; 1/2 teaspoon (2.5 ml) baking soda; 1 teaspoon (5 ml) ground ginger; 1/2 teaspoon (2.5 ml) ground cinnamon; 1/4 teaspoon (1 ml) ground cloves; 1/4 teaspoon (1 ml) salt; 1/2 cup (125 ml) unsalted butter, softened; 1 cup (250 ml) brown sugar; 1/4 cup (60 ml) molasses; 1 egg; 3 tablespoons (45 ml) milk

Preparation

- In a bowl, combine flour, baking soda, spices and salt. Set aside.
- In another bowl, cream butter, brown sugar and molasses with an electric mixer. Add egg and mix thoroughly. At low speed or with a wooden spoon, add dry ingredients alternately with milk. Shape into two discs with your hands and cover in plastic wrap. Refrigerate for 1 hour.
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper or silicone mat.
- On a lightly floured work surface or between two sheets of parchment paper, roll out one disc of dough at a time into a 5-mm (¼-inch) thick sheet. With a 6-cm (2 ¼-inch) round cookie cutter (or other), cut cookies, reusing scraps. Place on the baking sheet, spacing them evenly. Bake one sheet at a time for about 12 minutes or until edges of cookies are lightly browned. Let cool completely on the baking sheet. Decorate.

Gingerbread Cookies

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Ingredients

Preparation

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