Get jolly and festive this holiday season with this gingerbread cookie recipe 🎉
Food & Nutrition Coordinator
Tamara completed her nutrition degree and dietetics training at the University of Manitoba. She enjoys engaging with students through social media and outreach activities. Tamara is passionate about peanut butter, helping students build healthy lifestyles, and ensuring students have positive and safe dining experiences at UBC.
YIELD: 50 Servings
1/2 cup butter, softened
1/2 cup white granulated sugar
2/3 cup molasses
3 cups all purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon salt
- Preheat oven to 325 degrees F
- Cream butter and sugar together in a large bowl until combined
- Beat egg and molasses into butter and sugar mixture
- Add flour, ginger, cinnamon, cloves, baking soda, and salt to mixture and knead together with hands
- Divide dough into two balls, cover and place in fridge for 10 minutes
- Place one dough ball on a lightly floured surface and roll out dough until it is about 5mm thick
- Using your favourite festive cookie cutters, cut out dough cookie shapes
- Continue to re-roll dough scraps and cut dough into shapes until all the dough has been cut into shapes
- Line a baking sheet with parchment paper and place cookie dough onto baking sheet about 2.5 cm apart from each other
- Bake one sheet at a time for about 12 minutes
- Allow cookies to cool completely on cooling rack
- Using a store bought icing and candies and decorate cookies
- Allow icing to dry
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