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Hallie Sharpless' Gingerbread Cookies

Hallie Sharpless' Gingerbread Cookies

Our recipe pal Hallie Sharpless has done it yet again. These comforting, snappy little cookies are almost too cute to eat. Almost. This version of everyone's Holiday fave features molasses, a touch of salt, and our ever-so-seasonal Gingerbread Spice. Pro tip: blend extra cookies up to use in an equally festive cheesecake crust. 

Ingredients

 

2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
1 Tbsp Spicewalla Gingerbread Spice
½ cup of unsalted butter, room temperature
½ cup sugar
1 egg
1/2 cup molasses 

 

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Preparation

  1. Whisk together flour, baking powder, salt, and gingerbread spice in a large bowl. Set aside. 
  2. In the bowl of an electric mixer or large mixing bowl, beat together the butter and sugar, and egg at medium speed until light and fluffy (~4 minutes)
  3. Add the molasses to the butter mixture and continue to beat until smooth.
  4. On low speed, gradually add in the flour mixture and beat until well combined and the dough is 1 color.
  5. Shape the dough into a ball, cover it with plastic wrap and refrigerate for at least an hour, or up to overnight. 
  6. When ready to bake, preheat the oven to 370*F. Line your baking sheets with parchment paper and set aside.
  7. On a well-floured surface, roll out the dough till  ⅛” thick. Cut out your cookies and place them on the lined baking sheet 2” apart. Add sprinkles if you’d like if not planning to decorate after baking. 
  8. Bake for 8 minutes until very lightly browned, puffed, and still somewhat soft. Cool on a wire rack. Repeat with the remaining dough.   

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