Gingerbread Cookies | Cookim Mama

Cookim Mama

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

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Gingerbread Cookies

Serves 1230 mins prep12 mins cook

These soft and chewy gingerbread cookies are easy to make and require very little chill time. Made with molasses and a blend of warm spices, they stay chewy for days. Perfect for any time of year!

0 servings

What you need

Challenge Butter, Unsalted, European Style

cup unsalted butter

cup light-brown sugar

SIGNATURE SELECTS Molasses, Original, Unsulphured

cup molasses

tsp vanilla extract

Lucerne Dairy Farms Cage Free Extra Large Shell Eggs

extra large egg

Gold Medal All Purpose Flour with Resealable Bag

oz all purpose flour

SIGNATURE SELECTS Bread Flour, Pre-Sifted

oz bread flour

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

Signature Select Double Acting Baking Powder

tsp baking powder

McCormick Gourmet™ Organic Ground Saigon Cinnamon

tsp ground cinnamon

tsp ground ginger

tsp ground clove

tsp ground nutmeg

tsp salt

O Organics Cane Sugar, Granulated, Organic

granulated sugar

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Instructions

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.

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