Crispy Gingerbread Cookies
This recipe makes crispy gingerbread cookies that are used for gingerbread people. To keep the cookies crisp, store them in an air-tight container. They can be decorated with royal icing.
30 min · serves 2
Ingredients
- ⅔ cup (~160 g) packed light brown sugar
- ⅔ cup (~160 g) molasses
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 ½ teaspoon (½ tablespoon) baking soda
- ⅔ cup (~160 g) butter
- 1 egg
- 4 cups (1 quart/ 500g) flour
Steps
- Pour sugar, molasses, spices, and salt into large saucepan.
- Bring to boil and remove from heat.
- Add the baking soda and butter and stir until butter melts.
- Quickly stir in egg, and then add flour. Mix well.
- Chill for several hours until firm enough to roll.
- Preheat oven to 325 °F (170 °C).
- Roll out until thin on lightly-floured surface.
- Cut with cookie cutters and place on cookie sheet sprayed with non-stick cooking spray.
- Bake for about 15 minutes at 325 °F (170 °C) and cool on racks.
More recipes with brown sugar, molasses, ginger, cinnamon, baking soda, butter, eggs or flour
Adapted from “Crispy Gingerbread Cookies” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.