Recipe: Gingerbread Cookies
This is by far my favourite Christmas tradition.
My mom used to make dozens and dozens of these delicious cookies, and my sisters and I were in charge of decorating (and devouring) them. My fave topping is a simple sugar crystal topping, adding the perfect bit of crunch to these soft cookies!
Read on for my mama’s recipe. 🥰
Gingerbread Cookies
Prep time: 15 minutes
Cook time: 10 minutes
Servings: approximately 24 cookies
Nutritional information, per cookie: 110 calories (1.8 grams fat, 22 grams carb, 1.4 grams protein)
Ingredients:
1 cup packed brown sugar
0.5 tbsp cinnamon
0.5 tbsp ground ginger
0.25 tsp ground cloves
0.5 tsp all spice
0.75 tsp baking soda
0.25 cup boiling water
0.25 lb butter at room temperature (I used Miyokos vegan butter)
0.25 cup molasses
2.5 cups all purpose flour
Directions:
Preheat oven to 300F.
Mix together brown sugar, spices, baking soda in a large bowl.
Add boiling water and stir until dissolved. Stir in butter until melted, then add molasses.
Add flour gradually until a dough forms.
Roll dough to 1/8 to 1/4 inch thick and cut into shapes.
Sprinkle with sprinkles or raw cane sugar, then bake 9-10 minutes (or longer for a crunchier cookie).
Let cool 10 minutes before transferring to a cooling rack.