How to Make Gingerbread Cookies

all-purpose flour

🥗Healthier: whole wheat flour

More nutritious option.

brown sugar

🥗Healthier: coconut sugar

Lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Healthier fat option or budget-friendly alternative.

Cream together 6 tablespoons of softened salted butter and 1/4 cup of brown sugar in the bowl of the mixer.

Add in 1 egg and 1/3 cup of molasses, spraying the measuring cup with nonstick cooking spray to help with the sticky ingredient.

Mix in 3/4 teaspoon of ground cinnamon, 3/4 teaspoon of ground ginger, 1/2 teaspoon of ground allspice, and 1/2 teaspoon of ground cloves.

Add 1/2 teaspoon of baking soda and 1/4 teaspoon of salt, mixing everything together and scraping the sides and bottom of the bowl as necessary.

Gradually add in 1 3/4 cup of all-purpose flour and mix until you have a nice thick dough.

Scrape the dough onto plastic wrap, wrap it tightly into a ball, and refrigerate for about 1 hour to harden.

Roll out the dough on a lightly floured surface to about 1/4 inch thick.

Use a cookie cutter to cut out shapes, placing them on a silicon or parchment lined baking sheet.

Gather scraps, re-roll, and cut out additional cookies.

Bake in a preheated oven at 350°F for 10 to 12 minutes.

Let the cookies cool on the pan for 2 minutes before transferring them to a wire rack to cool completely.

Decorate with royal icing once completely cooled.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens