Gingerbread cut-out cookies are a beloved holiday treat, and one of the healthiest options. Granted, this is stretching the word healthy, but when compared to your standard butter or sugar cookies, gingerbread uses spices and molasses for flavor and moisture which replace much of the butter and sugar. These cookies are not too sweet which allows for copious frosting if desired, and they are on the spicy side.
Adapted from joyofbaking.com
- 2 ½ cups all purpose flour plus ¼ cup
- ¼ teaspoon salt
- 3 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon baking soda
- ½ cup plus 1 tablespoon unsalted butter (room temperature)
- ½ cup granulated white sugar
- 1 large egg
- 2/3 cup unsulphured molasses (to prevent from sticking: spray measuring cup with cooking spray prior to measuring)
2. Beat butter and sugar until creamed (light and fluffy)
3. Add egg and continue beating until combined, add molasses and continue beating until fully combined
4. Gradually add flour and spice mixture until all combined.
5. Add last ¼ cup of flour or less until dough begins to clump together, but is still slightly sticky
6. Make into two balls, and refrigerate 1 hour
7. Roll out to ¼ inch thickness and cut into shapes
8. Place on baking sheet and bake 6-8 minutes at 350 degrees
- 4 tablespoons butter, softened
- 2 tablespoons milk
- confectioner's sugar
1. Beat together butter with milk. Add confectioner's sugar until desired consistency. If too thick, add more milk.
2. For a cheaper pipette: cut the corner off a sandwich bag, and fill with icing.