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 and photo courtesy of Pamela Reed from Brooklyn Farm Girl.
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.
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.
Place on greased cookie sheets. Bake for 10-12 minutes--shorter if you want a soft chewy cookie, longer if you want a crunchy cookie.
Remove from oven and let cool. Sprinkle with powered sugar.