Gingerbread Cookies

By The Canadian Living Test Kitchen

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Gingerbread Cookies
Photography by Matthew Kimura

This recipe makes 26 cookies servings

Nutritional Info
Per cookie: about	-
cal	218218 cal
pro	3 g3g pro
total fat	6 g6g total fat
sat. fat	3 g3g sat. fat
carb	40 g40g carb
fibre	1 g1g fibre
chol	20 mg20mg chol
sodium	51 mg51mg sodium
% RDI:	-
calcium	33 calcium
iron	1111 iron
vit A	55 vit A
folate	2020 folate

Preparation time: 10 minutes Chill: 2 hours
Total time : 15 minutes

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

3/4 cup unsalted butter , softened3/4 3/4cup cupunsalted butter, softened
3/4 cup packed brown sugar 3/4 3/4cup cuppacked brown sugar
1 egg 1 1eggeggs
3/4 cup cooking molasses 3/4 3/4cup cupcooking molasses
4-1/2 cups all-purpose flour 4-1/2 4-1/2cups cupsall-purpose flour
2 tsp ground ginger 2 2tsp tspground ginger
1 tsp cinnamon 1 1tsp tspcinnamon
3/4 tsp baking soda 3/4 3/4tsp tspbaking soda
1/2 tsp ground cloves 1/2 1/2tsp tspground cloves
1/4 tsp baking powder 1/4 1/4tsp tspbaking powder
1 pinch salt 1 1pinch pinchsalt
Royal Icing for Cookies recipe Royal Icing for Cookies recipe
Assorted candies Assorted candies
Sanding sugar Sanding sugar

Preparation

In large bowl, beat butter with brown sugar until fluffy; beat in egg and molasses.

In separate bowl, whisk together flour, ginger, cinnamon, baking soda, cloves, baking powder and sa< stir into molasses mixture in 3 additions, blending with hands and kneading to combine.

Divide into thirds; shape into flat rectangles. Wrap each and refrigerate until firm, about 2 hours.

Between parchment paper, roll out each rectangle to 1/4-inch (5 mm) thickness. With floured 5-inch (12 cm) gingerbread person, snowflake or other shape of cutter, cut out cookies. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets.

Bake in 325°F (160°C) oven until firm to the touch and light golden on edges, about 15 minutes. Transfer to racks; let cool completely.

Using piping bag fitted with 1/4-inch (5 mm) plain tip (or plastic bag with 1 corner snipped off), pipe icing along edges of cookies. Decorate with candies and sanding sugar as desired.

Source : Canadian Living Holiday Cookbook: Fall 2010