Gingerbread Cookies
Classic Gingerbread Cookies are full of warming winter spices of cinnamon, ginger, nutmeg and cloves. These fun little cookies are always a favorite.
Servings 24 cookies
Calories 97kcal
Ingredients
- ½ cup softened unsalted butter
- ½ cup sugar I use organic
- ¼ cup molasses
- 1 egg yolk
- 2 cups All Purpose Flour regular or gluten free measure for measure flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
Instructions
- In the bowl of a mixer cream together the softened butter and sugar until creamy.
- Add molasses and egg yolk and beat until combined.
- In a separate bowl whisk the flour, salt, baking soda, baking powder, cinnamon, cloves, ginger and nutmeg.
- Add the flour mixture to the wet ingredients beating until combined.
- Roll the dough into 1 or 2 disks, flattening on the top. Cover and seal each with plastic wrap or place each in a sealed plastic bag. Refrigerate to chill at least one hour.
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Using a rolling pin, roll out the dough to a thickness of a ¼ inch. NOTE: I rolled mine out on a Roul’pat and did not have any sticking issues. You can also use a lightly floured surface or between two sheets of waxed paper. If the dough stays cold it should not stick.
- Cut out cookies using a gingerbread shaped cookie cutter. Using a 3 1/2 inch tall cutter will yield at least 24 cookies.
- Place cookies about 2 inches apart on a cookie sheet. Bake for 8-10 minutes (they will begin to puff slightly but not to brown).
- Remove cookies to a cooling rack to fully cool. May be iced if desired.
Notes
Cookie Yield
If using a 3 1/2 inch tall cookie cutter, the recipe yields at least 24 cookies. After cutting out combine the dough scraps and roll out again to cut more cookies.
Homemade Gluten-Free Flour blend
If you want to make your own gluten-free flour blend this is the one we used when first publishing this recipe in 2010.
Annalise Roberts Food Philosopher Gluten Free Brown Rice Flour mixture (shared with permission):
- Brown Rice flour (extra finely ground): 2 parts (2 cups)
- Potato Stratch (NOT Potato Flour): 2/3 part (2/3 cups)
- Tapioca Flour: 1/3 part (1/3 cups)
Nutrition
Calories: 97kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 75mg | Potassium: 59mg | Fiber: 1g | Sugar: 7g | Vitamin A: 130IU | Calcium: 20mg | Iron: 0.6mg