International / basics / Cakes & baking
Crispy Gingerbread Cookies
This recipe makes crispy gingerbread cookies that are used for gingerbread people. To keep the cookies crisp, store them in an air-tight container. They can be decorated with royal icing.
Ingredients
- light brown sugar, packed; approximately 160 g2/3 cup
- molasses, approximately 160 g2/3 cup
- ginger1 tsp
- cinnamon1 tsp
- salt1/2 tsp
- baking soda, equivalent to 1/2 tbsp1 1/2 tsp
- butter, approximately 160 g2/3 cup
- egg1
- flour, 1 quart / 500 g4 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Pour sugar, molasses, spices, and salt into large saucepan.
Bring to boil and remove from heat.
Add the baking soda and butter and stir until butter melts.
Quickly stir in egg, and then add flour. Mix well.
Chill for several hours until firm enough to roll.
Preheat oven to 325 °F (170 °C).
Roll out until thin on lightly-floured surface.
Cut with cookie cutters and place on cookie sheet sprayed with non-stick cooking spray.
Bake for about 15 minutes at 325 °F (170 °C) and cool on racks.
Region evidence: no stated origin (basic dish)
