| Level: | Easy |
| Total: | 4 hr |
| Active: | 45 min |
| Yield: | about 24 to 36 cookies |
| Level: | Easy |
| Total: | 4 hr |
| Active: | 45 min |
| Yield: | about 24 to 36 cookies |
Ingredients
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 6 tablespoons unsalted butter
- 1 tablespoon vegetable shortening
- 2/3 cup packed light brown sugar
- 3/4 cup molasses
- 1 large egg
- Royal icing, for decorating
Instructions
- Sift the flour, baking soda, salt, ginger, cinnamon, cloves and allspice into a medium bowl; set aside. Melt the butter and shortening in a medium saucepan; remove from the heat and stir in the brown sugar and molasses. Transfer to a large bowl and let cool slightly.
- Add the egg to the butter mixture; beat with a mixer on medium speed until incorporated. Reduce the mixer speed to low; beat in the flour mixture in two additions until just combined. Divide the dough in half; wrap each half in plastic wrap and pat into 1/2-inch-thick disks. Refrigerate until firm, at least 2 hours.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, roll out the dough to 1/4 inch thick on a lightly floured surface, dusting with flour as needed. Cut out gingerbread men with a 3 1/2- to 5-inch cookie cutter and arrange 1 inch apart on the prepared baking sheets. Brush off the excess flour and refrigerate the cutouts 15 minutes.
- Bake the cookies until golden around the edges, 10 to 12 minutes. Let cool 3 to 5 minutes on the baking sheets, then transfer to racks to cool completely. Decorate with royal icing and let harden at room temperature, about 1 hour.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 124 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 11 g |
| Protein | 2 g |
| Cholesterol | 12 mg |
| Sodium | 78 mg |
| Serving Size | 1 of 30 servings |
| Calories | 124 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 11 g |
| Protein | 2 g |
| Cholesterol | 12 mg |
| Sodium | 78 mg |
Reviews
SUPER sticky dough, even after 24 hours of chilling. Since I have granite, I finally gave up on adding more flour. Used a bench scraper to get them off the counter. And, despite using a silpat, sticky on the cookie sheet when removing as well. The flavor was pretty good, but would have benefitted by an additional 1/2 teas. of ginger.
These are delicious Gingerbread cookies! Easy, with just the right amount of all the spices.