Quick And Easy Gingerbread Cookies
This fool-proof recipe is the best, most delicious recipe for quick and easy gingerbread cookies!
Equipment
- large mixing bowl
- plastic wrap
- Rolling Pin
- cookie cutters
Ingredients
- 1 roll refrigerated sugar cookie dough * This is 16 oz. of pre-made dough
- 3 tbsp light molasses * Use light rather than regular because the flavor is more mild.
- 1/4 cup all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
Instructions
- First, in large bowl, crumble the sugar cookie dough. Second, stir in the molasses. Third, add the remaining ingredients. Mix thoroughly with your hands.
- Divide the dough in half and form into 2 disks. Wrap each disk tightly in plastic wrap and place in the refrigerator for 1-2 hours, until the dough is thoroughly chilled. Gingerbread dough is easiest to work with when cold!
- Heat the oven to 375°F. Sprinkle your work surface with some flour and roll 1 dough disk to 1/4 inch thick. Cut with floured cookie cutters, approximately 2 1/2- to 3-inch in size. On an ungreased cookie sheet, place cutouts 2 inches apart. Then take out the second disk and repeat this process for the remaining dough, rerolling scraps as needed so you don't waste any dough!
- Bake 7 to 9 minutes or until the cookies are set and light golden brown around the edges. Cool on the cookie sheet for 3 minutes, then place them on a cooling rack to cool completely, about 20 minutes.