Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Gingerbread Slice-and-Bake Cookies
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- Level: Easy
- Total: 4 hr
- Active: 1 hr
- Yield: 60 to 72 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 66 servings
- Calories
- 69
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 0 g
- Sugar
- 7 g
- Protein
- 1 g
- Cholesterol
- 6 mg
- Sodium
- 51 mg
These crisp spiced cookies are packed with candied fruit and crystallized ginger for a fun holiday twist that nods to classic fruitcake. The slice-and-bake method makes them a dream for busy bakers—just shape the dough into logs, chill or freeze, then slice and bake when you’re ready. A roll in red sanding sugar adds sparkle and cheer, making them as pretty as they are delicious. Perfect for make-ahead holiday baking and gifting.
- Level: Easy
- Total: 4 hr
- Active: 1 hr
- Yield: 60 to 72 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 66 servings
- Calories
- 69
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 0 g
- Sugar
- 7 g
- Protein
- 1 g
- Cholesterol
- 6 mg
- Sodium
- 51 mg
Ingredients
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Directions
- Whisk together the flour, ginger, cinnamon, baking soda, salt, allspice and cloves in a large bowl.
- Mix the melted butter, brown sugar and molasses in a stand mixer fitted with the paddle attachment on medium-high speed until light and smooth. Beat in the egg. With the mixer on low speed, beat in the flour mixture in 3 batches. Beat in the cherries, orange peel and crystallized ginger. Form the dough into two 12-inch logs, wrap in plastic wrap and freeze until firm, at least 2 hours or up to overnight.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Unwrap the dough logs and roll in red sanding sugar (if the sugar doesn’t stick, let the dough stand at room temperature for a few minutes). Slice the dough logs into 1/4-inch-thick rounds and arrange 1 inch apart on the pans.
- Bake, switching the pans halfway through, until the cookies are firm around the edges, about 14 minutes. Transfer the baking sheets to racks and let the cookies cool completely on the pans.
