Place butter in a large mixing bowl. Beat butter with an electric mixer on medium speed for 30 seconds. Add sugar, ginger, allspice, cinnamon, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in molasses and egg yolk until combined.
These timeless gingerbread cookies will always have a place on our cookie trays.
Servings and Ingredients
|½ c. Hy-Vee unsalted butter, softened|
|½ c. Hy-Vee granulated sugar|
|1 ½ tsp. Hy-Vee ground ginger|
|1 ½ tsp. Hy-Vee ground allspice|
|1 tsp. Hy-Vee ground cinnamon|
|1 tsp. Hy-Vee baking powder|
|1 tsp. Hy-Vee baking soda|
|½ c. molasses|
|1 large egg yolk|
|2 c. Hy-Vee all-purpose flour|
|Royal Icing, optional|
Things To Grab
- Medium bowl
- Electric mixer
- Wooden spoon
- Plastic wrap
- Cookie sheet
- Hy-Vee nonstick cooking spray
- 2- or 3-1/2-inch cookie cutter
- Wire cooling rack
Beat in as much flour as you can with the mixer. Stir in any remaining flour using a wooden spoon. Divide dough into quarters. Cover and chill dough for 3 hours or until easy to handle.
Preheat oven to 350 degrees. Grease a cookie sheet; set aside. Roll one portion of dough at a time on a lightly floured surface to ¼-inch thick. Cut into desired shapes using a 2-to3½-inch cookie cutter. Place one-inch apart on prepared cookie sheet. For gingerbread people: use 4-inch people-shaped cutters.
Bake for 8 to 9 minutes or until bottoms are light brown. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack and cool. If desired, decorate cookies with Royal Icing.
Related Content, Dessert
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 10mg
- Sodium: 15g
- Total Carbohydrates: 8g
- Protein: 1g
Hy-Vee Monthly Ad December 2018