Easy Gingerbread Cookies

• Vegetarian

• Produce

  • 3/4 tsp Ginger, ground

• Condiments

  • 3 tbsp Molasses, mild

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/2 tsp Allspice, ground
  • 3/4 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground

• Bread & Baked Goods

  • 1 Roll

Found on pillsbury.com

Description

Ingredients

• 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
• 3 tablespoons mild molasses
• 1/2 cup all-purpose flour
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves

Directions

• 1 In large bowl, crumble cookie dough; stir in molasses. Add remaining ingredients; mix thoroughly with hands.
• 2 Divide dough in half; form into 2 disks, and wrap in plastic wrap. Refrigerate 1 to 2 hours or until thoroughly chilled.
• 3 Heat oven to 375°F. On floured surface, roll 1 dough disk 1/4 inch thick. Cut with floured 2 1/2- to 3-inch gingerbread boy or girl cookie cutters. On ungreased cookie sheet, place cutouts 2 inches apart. Repeat for remaining dough, rerolling scraps as necessary.
• 4 Bake 7 to 9 minutes or until cookies are set and light golden brown around edges. Cool on cookie sheet 3 minutes; remove to cooling rack to cool completely, about 20 minutes.

Nutrition