Gingerbread Cookies
A flavorful cookie dough that won't spread while baking which makes it perfect for cookie cutters and embossing rolling pins!
Servings 24 cookies
Calories 213kcal
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup dark brown sugar
- 1/2 cup molasses
- 2 large eggs
- 1/3 cup cornstarch
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 4 cups all-purpose flour
Instructions
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
- In a stand mixer fit with a paddle attachment, cream together butter and sugar until fluffy (about 2-3 minutes).
- Add molasses and beat until combined and smooth.
- Add eggs, one at a time. Scrape down sides of bowl if needed.
- Add cornstarch, cinnamon, ginger, cloves, and salt. Mix until combined.
- Add flour in 1 cup increments, mixing just until combined and dough comes together. If dough is too sticky, add more flour.
- Roll out dough to about 1/2" thick and use cookie cutters or embossing rolling pins to cut out shapes. Bake for 10-12 minutes. Allow to cool.
Nutrition
Calories: 213kcal | Carbohydrates: 32g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 61mg | Potassium: 147mg | Sugar: 14g | Vitamin A: 260IU | Calcium: 33mg | Iron: 1.5mg