Throwdown Gingerbread Cookies

Total Time:
46 min
Prep:
15 min
Inactive:
20 min
Cook:
11 min

Yield:
about 85 (1/8-inch) thick, 3-inch gingerbread men
Level:
Easy

Ingredients
  • 3 cups all-purpose flour plus more for dusting
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1 teaspoon ground white pepper
  • 1 teaspoon dry mustard powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter, softened slightly
  • 3/4 cup dark muscavado sugar
  • 2 tablespoons milk
Directions
  • Whisk the dry ingredients except the sugar. In the bowl of an electric mixer fitted with a paddle, cream the butter with the sugar until slightly fluffy. Slowly beat in the milk.

  • On low speed, beat in the dry mixture until combined; dough will be sticky. Divide the dough into 4 equal portions, roll each to 1/4 to 1/8-inch thick between sheets of parchment paper, and freeze until firm, about 20 minutes.

  • Preheat the oven to 325 degrees F. Line sheet pans with parchment paper.

  • Put the cookie dough on a floured work surface; cut and transfer cookies to the prepared sheets. Reroll and cut the scraps into cookies.

  • Bake the thinner cookies for about 11 minutes, until crisp, and the thicker about 20 minutes. Cool for about 2 minutes, then transfer to a rack to finish cooling.


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    Gingerbread Cookies

    Recipe courtesy of Ree Drummond