Cut Out Ginger Cookies

Yesterday we got an unintentional head start on our holiday baking. Assuming it was for round, chewy, ginger cookies, Fuzz and I began making a recipe on the back of a brown sugar bag without reading it through to the end.

We prepared the spicy dough using the usual creaming method, but when it came time to bake, the recipe said to chill the dough, grab the cookie cutters and decorating items. Whoops! We just moved and haven’t stocked up on decorating ingredients, so we cut the cookies, sprinkled them with sugar and enjoyed them as is. They’re not too sweet, neither cakey nor soft, and hold their shape perfectly, as you can see by the horns on the longhorn.

So yes, maybe these are more appropriate for December, but no one complained when we served them in June.

Cut Out Ginger Cookies

Cookie Madness

Cut Out Ginger Cookies that hold their shape well and aren’t too sweet. These are perfect for decorating or eating plain.

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Dessert

Cuisine American

Servings 20

Ingredients

 

• ½ cup unsalted butter 114 grams
• ½ cup packed light brown sugar 96 grams
• ¼ cup molasses
• 1 large egg
• 2 cups all-purpose flour 9 ounces
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon ginger
• ½ teaspoon cinnamon
• ¼ teaspoon ground nutmeg

Instructions

 

• In a mixing bowl, beat the butter and brown sugar until creamy. Add the molasses and vanilla and beat until smooth. Scrape down sides of bowl and beat in the egg.
• Mix the flour, baking powder, salt, ginger, cinnamon, and nutmeg together in a separate bowl, then add to the butter mixture. Stir until you have a fairly soft dough. Divide dough into two sections, press into thick rounds, wrap tightly and chill for an hour or until ready to use.
• When ready to bake, preheat the oven and line a few baking pans with parchment paper.
• Leave one section of the dough in the refrigerator while you work with the other section. Roll or pres the dough to about ¼ inch thick on a flour or parchment lined surface. Using cookie cutters, cut out shapes and arrange on the parchment paper lined baking sheets.
• Bake cookies for 10 minutes or until they appear set. Sprinkle sugar over the hot cookies (it will melt and adhere) or skip the sugar, let the cookies cool and then decorate.
• Yield will vary based on the cutter, but you’ll probably get about 20 cookies.

Notes

This recipe is adapted from one we found on the back of a 365 Brand brown sugar bag.

Tried this recipe?Let us know how it was!