Name: Gingerbread Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 12
Ingredients: Challenge Butter, Unsalted, European Style; SIGNATURE SELECTS Sugar, Light Brown; SIGNATURE SELECTS Molasses, Original, Unsulphured; Value Corner Vanilla Flavor, Imitation; Lucerne Dairy Farms Cage Free Extra Large Shell Eggs; Gold Medal All Purpose Flour with Resealable Bag; SIGNATURE SELECTS Bread Flour, Pre-Sifted; Arm & Hammer Fridge-N-Freezer Baking Soda; Signature Select Double Acting Baking Powder; McCormick Gourmet™ Organic Ground Saigon Cinnamon; Dorot Gardens Crushed Ginger; SIGNATURE SELECTS Ground Cloves; O Organics Nutmeg, Organic, Ground; Morton Iodized Salt, 26 Ounce; O Organics Cane Sugar, Granulated, Organic

1: Preheat oven to 350°F and line a baking sheet with parchment paper.

2: In a stand mixer or using a hand mixer, beat butter and sugar until light and fluffy.

3: Add molasses, vanilla, and egg. Beat well until combined.

4: In a separate bowl, combine flour, baking powder, baking soda, salt, and all other spices.

5: Add dry ingredients to wet and combine until no dry streaks remain.

6: Place dough in fridge and chill for 1 hour to make handling easier.

7: Using a medium size cookie scoop, scoop batter into hand, roll into a ball and toss in granulated sugar.

8: Place on baking sheet, ensuring cookies are about 2 inches apart for spreading.

9: Bake for 10-12 minutes until the edges look set and tops are puffy.

Gingerbread Cookies

Serves 12

30 mins prep

12 mins cook

42 mins total

What you need

How to make

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