Fall Favourite
Gingerbread Butter Cookies
These cookies are perfect to serve in the fall, especially around Thanksgiving time.
Preparation Time:
20 Minutes
Ingredients:
| 3/4 cup | unsalted butter at room temperature | 175 mL |
| 1/2 cup | sugar (white or brown) | 125 mL |
| 1 | egg | |
| 2 tbsp | milk | 30 mL |
| 1/2 tsp | vanilla | 2 mL |
| 1 1/2 cups | flour | 375 mL |
| 3/4 tsp | ground cinnamon | 3 mL |
| 1/2 tsp | ground nutmeg | 2 mL |
| 1/2 tsp | ground ginger | 2 mL |
| 1/4 tsp | ground cloves | 1 mL |
| 1 tsp | baking soda | 5 mL |
| Icing, candies, sprinkles, etc. |
Instructions:
In a large bowl, cream together butter and sugar, then add egg.
Stir together milk and vanilla. Add to butter mixture.
In a separate bowl, combine flour, spices and baking soda. Sift into butter mixture. Stir with a wooden spoon until well combined. Gather dough into a ball, wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 375°F (190°C). On a floured surface, roll out dough 1/4 inch (5 mm) thick and cut with your choice of cookie cutters.
Place on an ungreased baking sheet and bake for 8 to 12 minutes or until golden. Cool on a wire rack. Decorate with colourful icing and sprinkles. Store cookies in a sealed container in a dry place.
Variations:
Hazelnut: Replace 1/3 cup (75 mL) of flour with ground hazelnuts or other nuts.
Lemon or orange: Add 2 tbsp (30 mL) lemon or orange zest.
Cocoa: Replace 1/4 cup (50 mL) of flour with cocoa.
Coffee: Dissolve 1 tbsp (15 mL) instant coffee in the milk.
Credit: Dairy Farmers of Canada of Fairmont Hotels