Double Chocolate Fudgey Brownies Yummy Yogurt Pops
View more "Desserts & Sweets" recipes Gingerbread Butter Cookies Recipe

Gingerbread Butter Cookies

Dairy Farmers of Canada
Add to Calendar 12/11/2017 10:00 AM 12/11/2017 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1/2 cup (125 mL) unsalted butter, at room temperature
1/3 cup (80 mL) brown sugar
1/4 cup (60 mL) Molasses
1 egg, at room temperature
1 tsp (5 mL) vanilla extract
2 1/4 cups (560 mL) unbleached flour
1 1/2 tsp (7.5 mL) baking soda
1/4 tsp (1 mL) salt
2 tsp (10 mL) ground ginger
1/2 tsp (2.5 mL) ground cinnamon
1/2 tsp (2.5 mL) ground nutmeg
1/2 tsp (2.5 mL) ground allspice
1/4 tsp (1 mL) ground cloves
Sufficient flour for rolling out the dough

Icing:
1 1/2 cups (375 mL) icing sugar
2 tbsp (30 mL) milk
A few drops of vanilla extract
Food colouring (optional)
Small candies (optional)

Yields: 36 cookies, depending on the size of the cookie cutters

See full recipe: https://www.dairygoodness.ca/recipes/gingerbread-butter-cookies?source=calendar
Gingerbread Butter Cookies true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Desserts & Sweets
  • Prep. Time 15 mins
  • Cooking Time 12 mins
  • Refrigeration Time 2 hrs
  • Yields 36 cookies, depending on the size of the cookie cutters

These delicious traditional gingerbread cookies are a great way to create some holiday cheer. Make multiple batches and give them out as gifts. Enjoy them with a big glass of milk.

  • Course Desserts & Sweets
  • Prep. Time 15 mins
  • Cooking Time 12 mins
  • Refrigeration Time 2 hrs
  • Yields 36 cookies, depending on the size of the cookie cutters

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.


Ingredients

1/2 cup (125 mL) unsalted butter, at room temperature
1/3 cup (80 mL) brown sugar
1/4 cup (60 mL) Molasses
1 egg, at room temperature
1 tsp (5 mL) vanilla extract
2 1/4 cups (560 mL) unbleached flour
1 1/2 tsp (7.5 mL) baking soda
1/4 tsp (1 mL) salt
2 tsp (10 mL) ground ginger
1/2 tsp (2.5 mL) ground cinnamon
1/2 tsp (2.5 mL) ground nutmeg
1/2 tsp (2.5 mL) ground allspice
1/4 tsp (1 mL) ground cloves
Sufficient flour for rolling out the dough

Icing:
1 1/2 cups (375 mL) icing sugar
2 tbsp (30 mL) milk
A few drops of vanilla extract
Food colouring (optional)
Small candies (optional)

Preparation

In a large bowl, cream the butter with the brown sugar. Beat in the molasses, egg and vanilla.

In another bowl, mix the dry ingredients and add them to the wet ingredients. Mix them with a spoon and knead with your hands if necessary; the dough may be crumbly, but this is normal. Shape into 2 patties and wrap with plastic wrap. Refrigerate for at least 2 hours.

Preheat the oven to 180°C (350°F).

On a lightly floured surface, roll out the dough until it is approximately 1/4 in (0.5 cm) thick. Cut out shapes with different cookie cutters and place the cookies on a baking sheet lined with parchment paper, making sure to leave 1 in (2 cm) between each cookie. You will need to bake the cookies in 3 to 4 batches.

Bake on the top rack for 10 to 12 minutes. Cool on a rack and decorate with different colours of icing as well as small candies, if desired. The cookies will keep for a few weeks in an air-tight container.

Icing

In a bowl, beat the icing sugar, milk and vanilla until smooth. Add more icing sugar or milk as needed and divide into 2 or 3 separate bowls to make different colours (if desired). Put the icing in a parchment paper cone or a resealable freezer bag with a corner cut off. Make designs on the cookies with the icing and decorate with candy.

Tips

If you use salted butter, you don't need to add salt to the recipe.

When you mix butter at room temperature with one or more eggs, the eggs should be at room temperature as well to prevent separation.

These cookies will be slightly sweet because of the icing. For sweeter cookies, add 30 mL (2 tbsp) of brown sugar.

The cookie dough will keep in the freezer for 4 months. Thaw in the fridge for 24 hours before using.

If the dough has been in the fridge for over 2 hours, let it sit at room temperature for about 45 minutes before rolling out.

42 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Nutritional Info

Per serving of one cookie
Energy: 87 Calories
Protein: 1 g
Carbohydrate: 15 g
Fat: 3 g
Fibre: 0.3 g
Sodium: 70 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 1 % / 11 mg
Selenium: 8 %
Folate: 7 %
Thiamin: 5 %
Iron: 4 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

More recipe ideas

Stay Connected

Discover even more articles, contests, and delicious recipes for your whole family.


Send to Friend

* required field
Psst. Some required fields, er, require your attention...
Close
Loading...