Top our Classic Pumpkin Pie with these leaf-shaped cookies for a pie that will have friends and family ‘oohing and ahhing’.
- Prep time 30 minutes
- Total time 1 hour & 30 minutes
In bowl, beat butter with sugar until fluffy, about 1 minute; beat in molasses. In small bowl, whisk together flour, ginger, cinnamon, baking soda and salt; stir into butter mixture in 2 additions to make soft dough, mixing with hands or kneading to bring together. Wrap in plastic wrap; shape into disc. Refrigerate until chilled, about 30 minutes.
Meanwhile, preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Between parchment paper or on lightly floured work surface, roll out dough to 1/8-inch thickness. Using small leaf-shaped cookie cutters and rerolling scraps as needed, cut out shapes. Arrange, 1 inch apart, on prepared pans; refrigerate until firm, about 15 minutes.
Bake, 1 sheet at a time, until fragrant and firm, about 8 minutes. Let cool on pan on rack for 5 minutes; transfer directly to rack to cool completely.
Test Kitchen Tip: Reroll scraps of dough as needed; chill in the fridge while the first batch of cookies chills and bakes.
Makes about 50 cookies.
Nutritional facts PER COOKIE: about
- Fibre 0 g
- Sodium 13 mg
- Sugars 2 g
- Calories 27
- Total fat 1 g
- Potassium 8 mg
- Cholesterol 4 mg
- Saturated fat 1 g
- Total carbohydrate 3 g
- Iron 1
- Folate 2
- Vitamin A 1