Small-batch Gingerbread Cookies
Ingredients
The cookies
-
1
cup
all-purpose flour
-
2
tablespoons
all-purpose flour
-
¼
teaspoon
baking soda
-
¼
teaspoon
ground cinnamon
-
¼
teaspoon
ground ginger
-
¼
teaspoon
ground allspice
-
¼
teaspoon
ground cloves
-
a pinch
salt
-
2
tablespoons
unsalted butter
-
2
tablespoons
vegetable shortening
-
3
tablespoons
packed brown sugar
-
3
tablespoons
unsulfured molasses
-
1
large
egg yolk
The icing
-
½
cup
powdered sugar
-
1
teaspoon
milk
-
1/8
teaspoon
vanilla extract
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a small bowl, whisk together the flour, baking soda, spices, and salt.
- In a medium bowl, beat the butter and shortening until combined, then add the brown sugar and beat until light and fluffy.
- Add the molasses and egg yolk, mixing until fully incorporated.
- Gradually stir in the flour mixture until no dry flour remains.
- Roll the dough out between two sheets of parchment paper and refrigerate for at least 45 minutes.
- Cut out cookies and refrigerate for an additional 15 minutes.
- Bake for 9 to 14 minutes until the edges are set, then cool on a wire rack.
- For the icing, whisk together powdered sugar, milk, and vanilla until the desired consistency is reached.
- Decorate the cooled cookies with icing and allow to set before serving.
Nutrition Facts (estimated)
Servings
8 large cookies
Calories
189
Total fat
7g
Total carbohydrates
29g
Total protein
2g
Sodium
50mg
Cholesterol
40mg
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