Gingersnap Cut-Out Cookies

An easy decorating tip: Sprinkle the cut-out dough pieces with sparkling sugar before baking them.

Makes about 30 (3-inch) cookies Total time: 40 minutes + chilling

2

1

1/2 1

1

1

1

1/4

cups all-purpose flour tsp. each ground ginger, ground cinnamon, and freshly grated nutmeg tsp. each baking soda, ground cloves, and table salt stick unsalted butter (8 Tbsp.) cup granulated sugar egg tsp. pure vanilla extract cup molasses

Whisk together flour, ginger, cinnamon, nutmeg, baking soda, cloves, and salt.

Cream butter and sugar with a mixer on high speed until light and fluffy, 5 minutes. Add egg and vanilla; mix until combined. Beat in molasses, scraping down sides of bowl as needed.

Add flour mixture to creamed mixture; beat just until combined. Divide dough into two portions, and wrap each in plastic; chill at least one hour.

Preheat oven to 350°. Line baking sheets with parchment.

Roll one dough half on floured parchment to 1/4-inch thick. Flip and turn dough often during rolling to prevent it from sticking.

Cut dough with 3-inch cookie cutters; transfer to prepared baking sheets, spaced 1-inch apart. Repeat procedures with remaining dough half. Chill, reroll, and cut out dough scraps one time for additional cookies.

Bake cookies until set, 10–12 minutes; do not overbake.

Cool cookies on baking sheets

5 minutes, then transfer to a rack to cool completely.

Per cookie: 81 cal; 3g total fat 2g sat); 14mg chol;

64mg sodium; 13g carb (0g fiber, 7g total sugars);

1g protein