Gingerbread Cookies
Serving Size:45|Prep Time:30minutes (+ 30 min chill time)|Cook Time:15-20minutes

  1. Place flour, brown sugar, baking soda, spices, and salt in the bowl of a food processor fitted with the blade. Pulse to combine.
  2. Sprinkle the cubed butter over the dry ingredients and pulse until well combined. Add in the whole egg. Pour the molasses into the food processor bowl with the motor running. Pulse until a smooth dough is formed.
  3. Remove dough from food processor bowl and divide in half.
  4. Place each half between two sheets of parchment paper and roll to 1/8th of an inch thick. Place onto a baking sheet and chill in a refrigerator for ½ hour to overnight.
  5. When ready to bake pre-heat an oven to 325ºF. Take the top sheet of parchment paper off the rolled dough and place it onto a baking sheet. Cut dough into desired shapes and place onto the parchment lined baking sheet. Bake for 15-20 minutes.
  6. Remove from the oven and let sit on the baking sheet for 2 minutes. Using a spatula transfer the gingerbread cookies to a cooling rack to cool completely.
Chef’s Narrative
A nicely spiced and snappy gingerbread, great for cutting into shapes and decorating.
Recipe Substitutions
Use a 1:1 gluten free flour in place of wheat flour for a gluten free option. If making a gluten free dough it is helpful to put the rolled-out dough in the freezer for 10 minutes before cutting. Dough can be frozen for up to 6 months.
  • 3 ¼cupsunbleached all-purpose flour
  • 1cupdark brown sugarpacked
  • 1teaspoonbaking soda
  • 1tablespoon cinnamon
  • 1tablespoon gingerground
  • ½ teaspoonnutmeg
  • ¼teaspooncloves
  • ¼teaspoonground black pepper(optional)
  • ½ teaspoonkosher salt
  • sticksLulubelle’s™ Creamery unsalted buttercubed
  • 1Gwendolyn’s™ Organic egg
  • ½ cupmolasses

AllergensEggs, Milk, Wheat