Petite Sucrée Gingerbread Cookies
 
 
Ingredients
  • 1 cup all-purpose flour
  • 3/4 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/8 tsp nutmeg
  • 1/4 cup white sugar
  • 1/4 cup shortening/margarine
  • 1/4 cup molasses
  • 1+1/2 tbsp beaten egg (one beaten egg=3 tbsp)
Instructions
  1. Preheat oven to 350 F.
  2. Fork stir flour, cinnamon, ginger, baking soda, salt and nutmeg in a medium sized bowl.
  3. In a large bowl (or mixer fitted with a paddle attachment) cream sugar and shortening together. Beat in molasses and egg.
  4. Slowly add flour mixture then beat well.
  5. Gather dough into a small ball, wrap in plastic wrap and refrigerate for about one hour or until fairly firm.
  6. Take a portion of the dough ball and roll out with a rolling pin until about 1/8-1/4” thickness. Cut out shapes with a cookie cutter. Move to cookie sheet. Repeat with remaining dough.
  7. Bake for about 8 minutes or until the cookies have baked but not overly browned. Remove from the oven and leave on the pan for a few minutes until they firm up. Transfer with a spatula to a wire cooling rack.
Notes
This recipe made about 2 cookie sheets full of smaller gingerbread cookies (stars and hearts).
Prepare Royal Icing and pipe to decorate using dragées (silver balls) or candied nonpareils (candy sprinkles)
Recipe by Just a Smidgen at https://justasmidgen.com/2011/11/08/petite-sucree-gingerbreads-and-the-iconic-red-starbucks-mug/