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Crispy Gingerbread Cookies

Crispy Gingerbread Cookies — a cookie recipe, 9 ingredients, about 30 min.

Serves 2 · 30 min · Cookie

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
Make it lactose-friendly
  • ⅔ cup (~160 g) butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Pour sugar, molasses, spices, and salt into large saucepan.
  2. Bring to boil and remove from heat.
  3. Add the baking soda and butter and stir until butter melts.
  4. Quickly stir in egg, and then add flour. Mix well.
  5. Chill for several hours until firm enough to roll.
  6. Preheat oven to 325 °F (170 °C).
  7. Roll out until thin on lightly-floured surface.
  8. Cut with cookie cutters and place on cookie sheet sprayed with non-stick cooking spray.
  9. Bake for about 15 minutes at 325 °F (170 °C) and cool on racks.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0