WEEKDAYS 1e|12c|p

Holiday Gingerbread Cookie

Carla Hall
Servings: 20
45 to 60 min

Tastes like the holidays!

  • Ingredients
  • step-by-step directions
Holiday Gingerbread Cookie
  • 3/4 cup unsalted butter (softened)
  • 1 1/4 cup granulated sugar (divided)
  • 1 large egg
  • 1/3 cup molasses
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon freshly grated cinnamon
  • 1/4 teaspooon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 lemon (zested)
  • Preheat oven to 350º F.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and 1 cup of sugar and mix until light and fluffy. Add egg and molasses and mix until fully combined.
  • In a medium bowl, add flour, baking soda, ground ginger, cinnamon, cardamom, cloves, and salt. Whisk to combine and set aside.
  • Slowly add flour mixture to the butter mixture and mix until fully incorporated. Wrap dough in plastic wrap and allow to chill in refrigerator for at least 1 hour.
  • Meanwhile, in a small bowl combine the remaining 1/4 cup sugar and lemon zest. Stir to combine and set aside.
  • After dough has been chilled, uncover and using a 1-inch cookie scoop, scoop out cookie dough, and roll each ball in sugar mixture. Place cookie dough balls 2-inches apart onto baking sheet and bake at 350º F for 8-10 minutes or until light brown. Allow to cool for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely.
  • Tip: For a tasty twist, substitute orange or grapefruit zest for lemon zest in the sugar!
Similar categories: Christmas Cookies
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