Dessert Gingerbread Cookies Contains wheat ((390 g) all-purpose flour), egg, milk ((140 g) unsalted butter) Light on salt Makes36 cookiesTotal2 hDietVegetarian Keep screen on Illustration made with AI (Gemini), staged from the recipe Ingredients½×1×2×USMetric0 of 1010 tbsp unsalted butter½ cup light brown sugar, packed⅔ cup molasses1 large egg3¼ cups all-purpose flour2 tsp ground ginger1½ tsp ground cinnamon¼ tsp ground cloves1 tsp baking soda½ tsp salt MethodMelt the butter in a large bowl, 30 to 40 seconds in the microwave. Stir in the brown sugar and molasses, then let it cool until warm to the touch, not hot.Stir in the egg, then the ginger, cinnamon, cloves and salt.Mix the baking soda into the flour, then stir it into the bowl until no dry flour shows. The dough will be soft and a little sticky.Split the dough in two, pat each half into a flat disk, wrap, and chill at least 1 hour (up to 2 days).Heat the oven to 375 °F. Line two baking sheets with parchment.Roll one disk on a floured counter to ¼ inch thick. Cut shapes with a 3-inch cutter and set them 1 inch apart on the sheet. Re-roll the scraps once.Bake 8 to 10 minutes, one sheet at a time, until the edges look dry and set and the tops feel firm when you press lightly.Cool 5 minutes on the sheet, then move to a rack. Cool completely before you stack or store them.Eat the cookies only after they are baked; the dough has raw egg in it, so do not taste it. NutritionEstimatedPer cookie · serving size 1 of 36Calories100Total fat3.5 gSaturated fat2.1 gSodium73 mgTotal carbohydrate16.0 gDietary fiber0.4 gTotal sugars7.6 gProtein1.3 g Share Share this recipe Print view Save to an app All recipes asharedpalate.com · asharedpalate.com/gingerbread-cookies
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