Kids love to decorate these Christmas cookies as their imaginations inspire.
- Portion size 26 servings
- Credits : Canadian Living: Holiday 2008
MethodIn large bowl, beat butter with sugar until fluffy; beat in egg and molasses. In separate bowl, whisk together fl our, ginger, cinnamon, baking soda, cloves, baking powder and salt; stir into molasses mixture in 3 additions, blending with hands and kneading to combine.
Divide into thirds; shape into flat rectangles. Wrap each in plastic wrap; 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 people cutters, 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 rack; let cool.
With piping bag fitted with 1/4-inch (5 mm) plain tip (or plastic bag with corner snipped off), pipe along edges of cookies and decorate as desired. Add candies if desired. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)
Nutritional facts Per cookie: about
- Sodium 51 mg
- Protein 3 g
- Calories 218.0
- Total fat 6 g
- Cholesterol 20 mg
- Saturated fat 3 g
- Total carbohydrate 40 g
- Iron 11.0
- Folate 20.0
- Calcium 3.0
- Vitamin A 5.0