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Gingerbread Slice-and-Bake Cookies
This Christmas, try these Gingerbread Slice-and-Bake Cookies for an easy holiday recipe filled with flavor.
👥 40 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Whisk the flour, baking soda, cinnamon, ground ginger, allspice, salt, cloves and nutmeg in a medium bowl. In a large bowl, combine the brown sugar and butter and beat with a mixer until fluffy, about ⏱️ 1 minute. Drizzle in the molasses, beating well and scraping down the bowl halfway through, if necessary. Beat in the egg until combined, then beat in the maple extract.
large egg1
2
Add the flour mixture to the butter mixture in two or three batches, beating until just combined after each addition.
3
Lay out a sheet of plastic wrap. Shape half of the dough into a thick log on the plastic. Wrap the dough in the plastic and shape into a firm 7-inch log (about 2 inches thick). Repeat with the remaining dough to make another log. Chill until firm, at least ⏱️ 3 hours in the refrigerator or 1 1⁄⏱️ 2 hours in the freezer. (The dough will keep in the freezer for up to 3 months.)
4
Preheat the oven to 350 ̊. Line 2 baking sheets with parchment paper. Slice the dough logs into 1⁄4-inch-thick rounds and place 1 inch apart on the baking sheets. Cut the crystallized ginger into small diamond shapes and press a piece into the center of each cookie, then sprinkle the cookie with turbinado sugar. Bake, switching the pans halfway through, until the edges of the cookies are set, about ⏱️ 12 minutes. Transfer to racks and let cool for ⏱️ 10 minutes on the baking sheets, then remove the cookies to the racks to cool completely. (The cookies will become crisp as they cool.)
Sliced crystallized ginger, for topping (optional)Turbinado sugar, for sprinkling
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