Quick Gingerbread Cookies with Sprinkles For Santa!
A simple and quick gingerbread cookie recipe that makes easy and delicious gingerbread cookies you can sprinkle and bake or top with icing!
Equipment
bowl, mixer, measuring cups, measuring spoons, baking sheet, non stick baking mat, spatchula.
Ingredients
- 3 cups All purpose flour - plus more for dusting and rolling dough.
- 1/4 tsp Salt
- 3/4 tsp Baking Soda
- 1 1/2 tsp Baking Powder
- 1 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Cloves
- 1 tbsp Ground Ginger
- 8 tbsp Unsalted Butter
- 3 tsp Vanilla
- 3/4 cup Brown sugar
- 1/2 cup Molasses
- 1 Egg
Instructions
- In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves until combined. In a separate bowl, beat butter, brown sugar, and egg until well blended. Add vanilla and molasses and mix until combined.
- Little by little, mix the dry ingredients into the butter/sugar/molasses mixture until combined and blended. Divide your gingerbread dough in half. Form into two balls and wrap each half in plastic wrap. Chill gingerbread cookie dough in the refridgerator for about 45 minutes to an hour.
- Preheat oven to 375 degrees. Dust your surface or countertop with a light dusting of flour. Dust your rolling pin with flour as well. Roll out chilled gingerbread dough until it's just slightly thinner than 1/4 inch thick. Use cookie cutters to cut into fun shapes. With a thin spatchula, pick them up and place them atleast 1 inch apart on a greased baking sheet or lined with a nonstick baking mat. Sprinkle cookies with red and green sugar or holiday sprinkles.
- Continue dusting surface and rolling pin with flour as needed to stop dough from sticking. Bake cookies at 375 degrees for 8 to 10 minutes. Remove from baking sheet and let cool.
Notes
Since the dough has a good amount of butter in it, I find that chilling the dough in the fridge a little while makes it easier to handle. It rolls out easier as well.
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