Festive Gingerbread Cookies
Festive Gingerbread Cookies
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This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: under 4 hours
  • Prep: 90 minutes
  • Cook: 8 minutes

Nutrition Facts

Amount per serving:
Total Calories: 704kcal (35%)
  • 261mg (11%) Sodium
  • 139g Carbs
  • 5g Fiber
  • 14g (21%) Fat
  • 8g (39%) Saturated Fat
  • 77g Sugars
  • 10g Protein
  • 165mg (16%) Calcium
  • 5mg (30%) Iron
704kcal (35%)261mg (11%)139g5g14g (21%)77g10g8g (39%)

Ingredients:

  • 1 1/4 cups all purpose flour
  • 1 cup whole wheat pastry flour
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon baking soda
  • 1/3 cup granulated sugar
  • 1/4 cup lightly salted butter
  • 1/2 cup molasses
  • 1 large egg
  • Decorations (dried currants, chopped pistachios, cinnamon candies, or colored sprinkles)
  • For the icing: 1 1/4 cups confectioners' sugar
  • For the icing: 2 tablespoons skim milk
  • For the icing: 1/4 teaspoon pure vanilla extract
  • For the icing: Food coloring (optional)
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Directions:

Directions

1. In a medium bowl, combine flours, ginger, cinnamon, baking powder, pumpkin pie spice, and baking soda. Whisk until well blended and set aside. In a large mixing bowl, beat granulated sugar and butter for 5 minutes. Add molasses and egg; beat until smooth. Stir in the flour mixture. Divide dough into two flattened disks and seal in plastic wrap. Refrigerate dough for 1 hour.
2. Preheat oven to 350°F. Line a baking sheet with parchment paper or aluminum foil (shiny side down). On a floured surface, roll out one disk of dough at a time until it's about 1/8 inch thick. Cut into shapes and transfer to prepared baking sheet, 1 inch apart. Decorate with currants, nuts, candies, or sprinkles. Bake 8 minutes.
3. Let cool slightly, then place on a wire rack to cool completely before icing.

Icing
1. In a medium bowl, blend confectioners' sugar, milk, and vanilla. Divide into smaller bowls and tint with food coloring, if desired.
2. Spread icing onto cookies, or put into a heavy-duty plastic bag with a tiny hole snipped in one corner to pipe onto cookies.

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