Hanging Gingerbread Cookies

Hanging Gingerbread Cookies

raw material

30 cookies

• 1 cup butter (225 g), softened
• 1.5 cups light brown sugar (330 g)
• 1 egg
• 2 ¾ cups plain flour (340 g)
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon nutmeg
• 2 teaspoons cinnamon
• 3 teaspoons minced ginger
• white chocolate, or decorative frosting

Nutritional Information

View information

• Calories 110
• Fat 6g
• Carbohydrates 12g
• Fiber 0g
• sugar 4g
• Protein 1g

An estimate based on a serving size.

Prepare

1. Whisk together butter and brown sugar until fully combined.
2. Add 1 egg and beat until smooth. shelved.
3. Sift together flour, baking powder, salt, and spices into a large bowl.
4. Add the butter mixture you made earlier and mix until a firm dough forms.
5. Spread out between two sheets of plastic wrap until about 3 mm (⅛ inch) thick. Refrigerate for 30 minutes.
6. Preheat oven to 350°F (180°C).
7. Cut out the shape you want with a cookie cutter and place on a paper-lined baking sheet.
8. Use a small cocktail stick to make a small hole for the ribbon in each cookie.
9. Bake for 8-10 minutes until golden brown. Cool on the tray for two minutes, opening the holes again if closed while baking.
10. Transfer to a wire rack and cool completely.
11. Decorate with chocolate or powdered sugar and hang from the tree with string/ribbon.
12. enjoy!