Place butter in a large mixing bowl. Beat with an electric mixer on medium speed for 30 seconds. Add brown sugar, pumpkin pie spice, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in molasses and egg until combined.
When the rolling pin and cookie cutters emerge from storage, it's a good bet that the holidays are approaching. Gingerbread cookies have always been a favorite for celebrating Christmas and other special occasions.
Servings and Ingredients
|½ c. Hy-Vee unsalted butter, softened|
|½ c. Hy-Vee dark brown sugar, packed|
|2 ½ tsp. pumpkin pie spice|
|1 tsp. Hy-Vee baking powder|
|1 tsp. Hy-Vee baking soda|
|⅓ c. mild-flavor molasses|
|1 Hy-Vee large egg|
|2 c. Hy-Vee all-purpose flour|
|Royal Icing, if desired|
Things To Grab
- Large mixing bowl
- Electric mixer
- Wooden spoon
- Plastic wrap
- Cookie sheets
- Parchment paper
- Rolling pin
- 2-to-3-1/2-inch cookie cutter
Beat in as much flour as you can; stir in any remaining flour with a wooden spoon. Divide dough into quarters. Cover and chill for 3 hours or until easy to handle.
Preheat oven to 350 degrees. Line cookie sheets with parchment paper. On a lightly floured surface, roll one portion of dough at a time to 1/4-inch thickness. Using to 2-to-3-1/2-inch cookie cutter, cut out shapes. Place 1-inch apart on prepared cookie sheets. Reroll scraps as desired.
Bake 8 to 10 minutes or until set. Cool on cookie sheets for 1 minute. Transfer cookies to wire rack and cool completely. Frost and decorate cookies as desired with Royal Icing
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