Gingerbread Cookies
Ingredients
-
½
cup
unsalted butter, at room temperature
-
⅔
cup
packed dark brown sugar
-
⅓
cup
unsulphured blackstrap molasses
-
1
large
egg yolk
-
1
teaspoon
vanilla extract
-
2¼
cups
all-purpose flour, spooned and leveled
-
2
teaspoons
cinnamon
-
2
teaspoons
ground ginger
-
1
teaspoon
baking soda
-
½
teaspoon
fine sea salt
-
¼
teaspoon
ground cloves
-
1
tablespoon
almond milk, or any milk
Instructions
- Cream the butter and brown sugar together until light and fluffy.
- Mix in the molasses, egg yolk, and vanilla extract.
- In a separate bowl, whisk together the flour, spices, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing after each addition.
- Mix in the almond milk.
- Form the dough into a ball, divide it in half, and flatten each half into a disk.
- Wrap the disks in plastic wrap and chill for at least 2 hours.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Roll out the dough on a floured surface to about ¼-inch thick and cut out shapes.
- Transfer the cut-outs to the baking sheets and bake for 7 to 9 minutes until edges are set.
- Let cool on the baking sheet for 5 minutes before transferring to wire racks.
Nutrition Facts (estimated)
Servings
24
Calories
100
Total fat
4g
Total carbohydrates
15g
Total protein
1g
Sodium
100mg
Cholesterol
20mg
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