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Gingerbread Cookie Recipe

Name: Gingerbread Cookie Recipe
Prep time: 00:20
Cook time: 00:30
Total time: 4:50
Yield: 24
Ingredients: 3 cups All Purpose Flour; 2 tsp Club House Ground Ginger; 1 tsp Club House Ground Cinnamon; 1 tsp Baking Soda; 0.25 tsp Club House Ground Nutmeg; 0.25 tsp Salt; 0.75 cup Butter; 0.75 cup Brown Sugar; 0.5 cup Molasses; 1 Egg; 1 tsp Club House Pure Vanilla Extract

4-hour 50-Minute recipe Serves 24

These gingerbread cookies are as cute as can be. The recipe makes two dozen, so one batch will make plenty for your holiday cookie exchange, a family get-together or gift-giving. Decorate gingerbread men with icing, sprinkles, and other colourful candies of your choice.

4-hour 50-Minute recipe Serves 24

Ingredients

3 cups

All-purpose flour

2 tsp

Ground ginger

1 tsp

Ground cinnamon

1 tsp

Baking soda

1/4 tsp

Ground nutmeg

1/4 tsp

Salt

3/4 cup

Butter

3/4 cup

Brown sugar

1/2 cup

Molasses

Egg

1 tsp

Vanilla extract

Directions

Prep: 20-minute | Cook: 30-minute

1
Combine flour, ginger, cinnamon, baking soda, nutmeg and salt in a large bowl. Set aside.
2
Beat butter and brown sugar in large bowl, using an electric mixer on medium, until light and fluffy. Beat in molasses, egg and vanilla. Reduce speed to low. Gradually beat in flour mixture until just combined. Gather dough into a ball and flatten into a disc. Wrap in plastic. Refrigerate 4 hours or overnight.
3
Position rack in centre of oven, then preheat to 350°F.
4
Roll out dough on a lightly floured surface to 1/4-in thick. Cut into gingerbread men shapes with 5-in cookie cutter. Arrange gingerbread on baking sheets 1 in apart.
5
Bake until edges of cookies are set and just begin to brown, about 8 to 10 minutes. Cool cookies on baking sheets 1 to 2 minutes. Then transfer cookies to racks to cool completely. Store cookies in airtight container up to 5 days.
6
TIP: If decorating, cool cookies completely before decorating.

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Gingerbread Cookie Recipe

Ingredients

Directions

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