Throwdown Gingerbread Cookies

Name: Throwdown Gingerbread Cookies
Prep time: 46 min
Cook time: 46 min
Total time: 46 min
Yield: 85
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 710 milliliters all-purpose flour plus more for dusting; 1 Tbsp ground cinnamon; 1 teaspoons ground cloves; 1 Tbsp ground ginger; 1 teaspoon ground white pepper; 2 Tbsps milk; 1 teaspoon dry mustard powder; 1 teaspoons salt; 177 milliliters dark muscavado sugar; 12 Tbsps unsalted butter, softened slightly

Throwdown Gingerbread Cookies requires around 46 minutes from start to finish. This recipe serves 85. Watching your figure? This vegetarian recipe has 38 calories, 0g of protein, and 2g of fat per serving. It can be enjoyed any time, but it is especially good for Christmas. A mixture of baking soda, salt, ground pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Whisk the dry ingredients except the sugar. In the bowl of an electric mixer fitted with a paddle, cream the butter with the sugar until slightly fluffy. Slowly beat in the milk.

Ingredients you will need

Butter

Cream

Sugar

Milk

Equipment you will use

Hand Mixer

Whisk

Bowl

On low speed, beat in the dry mixture until combined; dough will be sticky. Divide the dough into 4 equal portions, roll each to 1/4 to 1/8-inch thick between sheets of parchment paper, and freeze until firm, about 20 minutes.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Paper

Preheat the oven to 325 degrees F. Line sheet pans with parchment paper.

Equipment you will use

Baking Paper

Oven

Put the cookie dough on a floured work surface; cut and transfer cookies to the prepared sheets. Reroll and cut the scraps into cookies.

Ingredients you will need

Cookie Dough

Bake the thinner cookies for about 11 minutes, until crisp, and the thicker about 20 minutes. Cool for about 2 minutes, then transfer to a rack to finish cooling.

Ingredients you will need

Equipment you will use

Oven