Arrow Created with Sketch. Back to The Recipes Easy Gingerbread Cookies Desserts np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 1 Ratings PRINT Prep Time 20 minutes Cook Time 8-12 minutes Serving Yield 3 dozen cookies There's just something about the smell of gingerbread wafting through the chilled winter. Each season, like clockwork, these crispy spiced cookies start showing up in bakeries and pastry shops all over town. Here's how to make gingerbread cookies at home the easy way. By: Family Farm Team Ingredients 1/3 cup (105g) molasses 1/2 cup (100g) coconut oil, melted 1 1/4 cups (284g) brown sugar, packed 2 1/2 cups (325g) all-purpose flour 1 1/2 teaspoons baking powder 2 teaspoons ground cinnamon 2 teaspoons ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon salt 2 large (100g) Pete and Gerry’s Organic Eggs 1 teaspoon vanilla extract Nutritional Information Serv. Size: 1 cookie, Servings: 36 Amount Per Serving: Calories 100, Fat Cal. 30, Total Fat 3.5g (5% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 10mg (3% DV), Sodium 45mg (2% DV), Total Carb. 17g (6% DV), Fiber 0g (0% DV), Sugars 10g, Protein 1g, Vitamin A (0% DV), Vitamin C (0% DV), Calcium (2% DV), Iron (4% DV), Vitamin D (0% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions Step 1 Combine all ingredients and mix together by hand or using a mixer on low speed until well combined. Step 2 Wrap dough in plastic wrap in a 1 inch-thick brick, and chill in the refrigerator for 1-2 hours until firm. Step 3 Once dough has chilled, preheat the oven to 350F and line two baking sheets with parchment paper. Step 4 Divide dough into two equal pieces. Rewrap one piece and place it back in the fridge. Step 5 Working with the second piece, roll dough out on a lightly floured surface, about 1/8 to 1/4 inch-thick (thinner dough will make crispier cookies). Cut dough using a cookie cutter into desired shape, and place cookies on the baking sheet, leaving at least 1 inch between them. Step 6 Continue re-rolling and cutting scraps until all dough is used up. Then repeat with the other piece of dough from the fridge. Step 7 Bake for 8-12 minutes until just starting to turn brown on the edges. Remove from the oven, and let cookies cool for 5 minutes on sheet before moving to a cooling rack. Cool completely before decorating, or enjoy as is. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES
