This recipe for basic gingerbread cookies is very easy and quick because the dough doesn't need to sit in the refrigerator. I'm horrible at rolling out dough and cutting out shapes. The oil in this recipe makes the dough less sticky. Decorate with frosting and candies, if desired.

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Recipe Summary

prep:
25 mins
cook:
15 mins
additional:
5 mins
total:
45 mins
Servings:
25
Yield:
25 cookies
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Ingredients

25
Original recipe yields 25 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking trays.

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  • Sift flour, ginger, and baking soda together into a large bowl. Add butter chunks and stir until they are coated with flour. Mix the butter and flour together with your hands until mixture resembles fine bread crumbs.

  • Whisk white and brown sugars, maple syrup, egg, and oil together in a small bowl until combined. Add to flour mixture and knead until a ball of dough forms, adding water, if needed.

  • Roll dough on a lightly floured surface to 1/4-inch thickness, cut into desired shapes with cookie cutters, and place on the prepared cookie sheets. Repeat until you have used all the dough.

  • Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cookies cool on sheets for 5 minutes, then remove to a wire rack.

Nutrition Facts

134 calories; protein 1.3g 3% DV; carbohydrates 20.2g 7% DV; fat 5.6g 9% DV; cholesterol 15.3mg 5% DV; sodium 130.7mg 5% DV. Full Nutrition
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