Name: Crispy Gingerbread Cookies
Yield: 66 servings
Ingredients: 2/3 cup (~160 g) packed light brown sugar; 2/3 cup (~160 g) molasses; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 1/2 teaspoon (1/2 tablespoon) baking soda; 2/3 cup (~160 g) butter; 1 egg; 4 cups (1 quart / 500 g) flour (all-purpose); as needed non-stick cooking spray

Dessert

66 servings

62 cal/serving

Instructions

Step 1

Combine brown sugar, molasses, ginger, cinnamon, and salt in a large saucepan.

Packed light brown sugarMolassesGround gingerGround cinnamonSalt

Step 2

Bring the mixture to a boil, then remove from heat.

Packed light brown sugarMolassesGround gingerGround cinnamonSalt

Step 3

Add baking soda and butter, stirring until the butter melts.

Baking sodaButter

Step 4

Quickly stir in the egg, then add the flour and mix until combined.

EggFlour (all-purpose)

Step 5

Chill the dough for several hours until firm enough to roll.

Packed light brown sugarMolassesGround gingerGround cinnamonSaltBaking sodaButterEggFlour (all-purpose)

Step 6

Preheat the oven to 325°F.

Step 7

Roll out the dough thinly on a lightly-floured surface.

Flour (all-purpose)

Step 8

Cut into shapes with cookie cutters and place on a cookie sheet sprayed with non-stick cooking spray.

Packed light brown sugarMolassesGround gingerGround cinnamonSaltBaking sodaButterEggFlour (all-purpose)Non-stick cooking spray

Step 9

Bake about 15 minutes at 325°F, then cool on racks.

Packed light brown sugarMolassesGround gingerGround cinnamonSaltBaking sodaButterEggFlour (all-purpose)

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.