Crispy Gingerbread Cookies

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: cookies

Calories: 66kcal

Author: Lord Byron's Kitchen

What is Christmas without gingerbread? Crispy Gingerbread Cookies will fulfill all of those cravings for homestyle, comforting, holiday flavours! Everyone loves gingerbread, but not everyone has the patience or time to roll out dough and dig out the cookie cutters. These cookies have that classic flavour you crave baked into a flat, crispy cookie - no decorating skills or rolling pins needed!

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Ingredients

1/2 cup unsalted butter, softened
2/3 cup sugar
1/3 cup brown sugar, lightly packed
1 large egg yolk
1/2 teaspoon vanilla extract
2 tablespoons fancy molasses
1 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup sanding sugar

Instructions

Preheat oven to 350°F. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Set aside.
In a large mixing bowl, beat together the butter and both sugars until creamy and smooth. About 2-3 minutes.
Add the molasses and beat into the butter and sugar mixture.
Add the egg yolk and vanilla extract. Beat to incorporate.
Sift together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Add to the butter mixture and beat on low speed until just mixed in.
Roll mixture into balls using 1 1/2 teaspoons of the dough for each cookie. Roll in the sanding sugar and place on the prepared baking sheet. Leave two inches of space between each cookie.
Use the bottom of a drinking glass to press and flatten the ball to half the current thickness.
Bake for 10 minutes.
Remove from oven and allow the cookies to cool on the baking sheet for 3 minutes. Carefully transfer to a wire cooling rack to finish cooling.

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