Gingerbread Cookies
Difficulty: easy
Prep Time: More than 15 Minutes
Total Time: Under an hour
1/2 cup butter, softened
1/2 cup Demerara sugar
1 egg
1 tsp vanilla
1/4 cup blackstrap molasses
1/4 cup flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
2 tsp pumpkin pie spice
2 tsp ginger
1/2 cup Demerara sugar
1 egg
1 tsp vanilla
1/4 cup blackstrap molasses
1/4 cup flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
2 tsp pumpkin pie spice
2 tsp ginger
Preheat oven to 350°F. Cream together butter and sugar. Add egg, vanilla and molasses. Mix, scrape bowl and mix again. Sift together dry ingredients and add to the wet. Mix until the dough is of an even consistency. Roll dough out to about 1/4” thickness, on a floured surface. Cut out into desired shapes and place on a parchment-lined pan. Bake for 8-10 minutes. Cool on a wire rack. Makes about 3 dozen cookies.
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