Gingerbread Cookie Rings Recipe
Gingerbread cookie rings- perfect for gifting...or eating!
- 3 cups flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ teaspoon salt
- ½ cup unsalted butter 1 stick, softened
- ½ cup dark brown sugar packed
- 1 tablespoon ground ginger
- 2 teaspoons cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- 1 egg
- ¾ cup molasses
- 1 teaspoon vanilla extract
- circle cookie cutters
- parchment paper
Mix the flour, baking soda, baking powder and salt together in a bowl with a whisk and set aside. In a large bowl with a handheld mixer or in a standing mixer fitted with a flat beater, mix together the butter and brown sugar on medium speed until fluffy. Blend in the spices. Blend in the egg, molasses and vanilla extract. Gradually blend in the flour mixture.
Wrap the dough and chill for 1 to 2 hours.
Roll the chilled dough out on a floured surface to 1/8-inch thickness. To make rings, use two different sized circle cookie cutters, sizes 3-inch and 1 1/4 –inch circles used here. Place the cookies on a baking tray lined with parchment paper. Bake in a preheated 350 degree oven for about 12 minutes, or until edges start to brown. Let cool completely before decorating.