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Gingerbread Cookies 3 Recipe



Directions:
Makes about 16 cookies
This dough is suitable for making gingerbread houses as well as cookies. It has a nice gingery bite, which serves it well when blanketed with sweet royal icing. But if you prefer a milder flavor, you can decrease the amount of ginger to 2 teaspoons. Make sure the butter is quite soft before mixing the dough.

Whisk together and set aside:
2 cups all-purpose flour
2 cups whole wheat flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cloves

Beat together:
1 cup unsalted butter, softened
3/4 cup brown sugar
3/4 cup molasses

Add flour mixture and beat until ingredients are incorporated. Wrap dough in plastic wrap and chill at least 1 hour. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. If you like, use a drinking straw to make a hole near the top of each cookie so that they can be hung after decorating. Bake about 10 minutes, or until tops look dry and edges have just begun to brown. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely before decorating with royal icing and candies.

Enjoy!


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