Buttery Gingerbread Cookies

Buttery Gingerbread Cookies

  • Makes 2 dozen
  • Prep Time 15 min
  • Cook Time 9 min
  • Chill Time 2 hr

Ingredients

  • 3 cups all-purpose flour
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground ginger
  • 1 tsp. baking soda
  • 1 cup I Can't Believe It's Not Butter!® All Purpose Sticks
  • 1/2 cup molasses
  • 3/4 cup firmly packed light brown sugar
  • 2 Tbsp. water

Directions

  1. Combine flour, spices and baking soda in medium bowl; set aside.
  2. Beat I Can't Believe It's Not Butter!® All Purpose Sticks, molasses, brown sugar and water in large bowl with electric mixer until combined. Gradually add flour mixture, with mixer on low speed, just until combined, scraping down sides of bowl occasionally. Divide dough in quarters, wrap in plastic wrap, flatten into rectangle. Refrigerate 2 hours or overnight.
  3. Preheat oven to 350°. Remove plastic wrap from dough. Roll each dough quarters about 1/4-inch-thick on well-floured board with well-floured rolling pin. Cut dough into shapes with 3-1/2 inch cookie cutter. Arrange on nonstick cookie sheets, 1-inch apart.
  4. Bake 9 minutes or until set. Remove cookies from sheets and cool completely. Re-roll dough trimmings to cut additional cookies. Decorate, if desired, with Decorating Icing*.

*Decorating Icing: Beat 1 box (16 oz.) confectioners sugar, 2 Tbsp. dried egg-white powder and 6 Tbsp. water in medium bowl with electric mixer until smooth, about 3 mintues. Store in container in refrigerator up to 2 days.

Serve with a glass of ice cold 2% milk!

Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 cookie Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 cookie
Amount Per Serving
Calories 90
Calories from Fat 35
Total Fat 4 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 60 mg
Total Carbs 12 g
Dietary Fiber 0 g
Sugars 5 g
Protein 1 g
Calcium 2 %
Iron 4 %
Vitamin C 0 %
Vitamin A 4 %
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