Spiced Gingerbread Cookies - BC Dairy

For BC dairy farmers

Health Professionals

Milk in Schools

School or Educator

Prep Time

2 hrs 20 mins

Cook Time

9-12 mins

Total Time

2 hrs 22 mins

Ingredients

¾ cup (170 g) unsalted Canadian butter, room temperature
¾ cup (170 g) packed dark brown sugar
1 large egg
⅓ cup (110 g) unsulphured molasses
3⅔ cups (440 g) all-purpose flour
½ tsp (2 g) baking soda
1 tbsp (10 g) ground ginger
2½ tsp (6 g) ground cinnamon
1 tsp (2 g) ground cloves
¾ tsp (4 g) fine salt

Directions

Preheat oven to 350°F (175°C).
In a large bowl, mix the butter and brown sugar until smooth. Add the molasses and egg and mix until combined.
In a separate bowl, whisk together the flour, ground ginger, cinnamon, cloves, salt and baking soda.
Gradually add the dry ingredients to the wet mixture, mixing until a firm dough forms.
Roll the dough between two sheets of parchment paper to ¼-inch thickness.
Refrigerate for at least 2 hours, or until firm.
Cut the dough into stars, Christmas trees or other desired shapes using sharp cookie cutters. Press straight down without twisting.
Remove the excess dough and transfer the cookies to a cool, parchment-lined baking sheet. For sharper edges, freeze the cut cookies for 10–15 minutes before baking.
Bake for 9–12 minutes, until the edges are set and the centres no longer look wet.
Let the cookies rest on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.

Spiced Gingerbread Cookies