- Portion size 26 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
MethodIn 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 salt; 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.
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