Gingerbread Cookies

Gingerbread Cookies with Powdered Sugar sprinkled on top are one of my  favorite holiday cookies.  Unlike most gingerbread cookie recipes this one doesn’t require you to chill the dough.    Recipe courtesy of Pamela Reed from Brooklyn Farm Girl.

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 24 cookies
Prep Time 10 minutes
Cook Time 10 - 12 minutes
Submitted By Pamela Reed from Brooklyn Farm Girl
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 24 cookies
Prep Time 10 minutes
Cook Time 10 - 12 minutes
Submitted By Pamela Reed from Brooklyn Farm Girl
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. In a bowl cream together butter and sugar with hand mixer. Add molasses and egg yolk and continue mixing. Add flour, salt, baking soda, baking powder, cinnamon, cloves, ginger and nutmeg. Mix.
  3. Prepare your dough area. Sprinkle powdered sugar lightly out onto a clean surface. Sprinkle powdered sugar on rolling pin. Roll the dough out into 1/2 inch thickness. Using a cookie cutter of your choice cut out the cookies Continue until all the dough is gone.
  4. Place on greased cookie sheets. Bake for 10-12 minutes - shorter if you want a soft chewy cookie, longer if want a crunchy cookie. Remove from oven and let cool. Sprinkle with powered sugar.
Recipe Notes

This is a no chilling needed recipe but if you roll your dough out and you are finding it too sticky to work with then place it back in the bowl, cover with plastic and place in the refrigerator for 1 hour.

Products Used in this Recipe
Recipe Comments

Recipe Comments

Your email address will not be published. Required fields are marked *