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Gingerbread Holiday Cookie

Ingredients

  • 1 cup (250 mL) butter, softened
  • 1 cup (250 mL) packed brown sugar
  • 1/4 cup (50 mL) Crosby’s® Fancy Molasses
  • 1 egg
  • 2 3/4 ¾ cups (675 mL) Robin Hood® Original All Purpose Flour
  • 1 tbsp (15 mL) Club House® Ground Ginger
  • 2 tsp (10 mL) baking soda
  • 2 tsp (10 mL) Club House® Ground Cinnamon
  • 1/2 tsp (2 mL) Club House® Ground Cloves
  • 1/2 tsp (2 mL) salt
  • Your favourite Cake Mate® Cookie Icing, Cake Mate® Décors and Cake Mate® Gel

Directions

  1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  2. In large mixing bowl using an electric mixer, cream butter, brown sugar, molasses and egg together until light and fluffy. Gradually add remaining ingredients, mixing well. Chill dough for 30 minutes for easy rolling.
  3. Roll dough on lightly floured surface to ¼” (5 mm) thickness. Cut with floured 3” (7.5 cm) cookie cutter shapes and place on prepared baking sheets.
  4. Bake in preheated oven 10-12 minutes, or until cookies are set. Cool on wire racks.
  5. Ice and decorate as desired.

TIP: Arrange cookies 1 inch (2.5 cm) apart on baking sheets and bake 1 sheet at a time.

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Related Recipes

Gingerbread Holiday Cookie

Ingredients

  • 1 cup (250 mL) butter, softened
  • 1 cup (250 mL) packed brown sugar
  • 1/4 cup (50 mL) Crosby’s® Fancy Molasses
  • 1 egg
  • 2 3/4 ¾ cups (675 mL) Robin Hood® Original All Purpose Flour
  • 1 tbsp (15 mL) Club House® Ground Ginger
  • 2 tsp (10 mL) baking soda
  • 2 tsp (10 mL) Club House® Ground Cinnamon
  • 1/2 tsp (2 mL) Club House® Ground Cloves
  • 1/2 tsp (2 mL) salt
  • Your favourite Cake Mate® Cookie Icing, Cake Mate® Décors and Cake Mate® Gel

Directions

  1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  2. In large mixing bowl using an electric mixer, cream butter, brown sugar, molasses and egg together until light and fluffy. Gradually add remaining ingredients, mixing well. Chill dough for 30 minutes for easy rolling.
  3. Roll dough on lightly floured surface to ¼” (5 mm) thickness. Cut with floured 3” (7.5 cm) cookie cutter shapes and place on prepared baking sheets.
  4. Bake in preheated oven 10-12 minutes, or until cookies are set. Cool on wire racks.
  5. Ice and decorate as desired.

TIP: Arrange cookies 1 inch (2.5 cm) apart on baking sheets and bake 1 sheet at a time.