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    Gingerbread Cookies

Directions

 

  1. In a large bowl or stand mixer, cream the butter and brown sugar until light and fluffy. Add the egg and molasses.
  2. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for at least 4 hours (or overnight).
  3. On a lightly floured surface, roll the dough to roughly 1/8″ thickness. Cut into desired shape(s).
  4. Bake at 350 degrees for 8-10 minutes or until edges are firm. Remove to a wire rack for cooling.

Recipe Adapted from Taste of Home Magazine (2009)