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Photo for - Gingerbread Butter Cookies

Gingerbread Butter Cookies

These cookies are perfect to serve in the fall, especially around Thanksgiving time.

  • Yields: 10 to 12 servings
  • Preparation: 67 minutes

Ingredients

  • 3/4 cup (175mL) GAY LEA - Butter Sticks – Unsalted
  • 1/2 cup (125mL) sugar (white or brown)
  • 1 egg
  • 2 tbsp (30mL) Hewitt's - milk
  • 1/2 tsp (2mL) vanilla
  • 1 1/2 cups (375mL) flour
  • 3/4 tsp (4mL) ground cinnamon
  • 1/2 tsp (2mL) ground nutmeg
  • 1/2 tsp (2mL) ground ginger
  • 1/4 tsp (1mL) ground cloves
  • 1 tsp (5mL) baking soda
  • icing sugar, candies, sprinkles, etc

Instructions

  1. In a large bowl, cream together butter and sugar, then add egg.
  2. Stir together milk and vanilla. Add to butter mixture.
  3. 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.
  4. Preheat oven to 375°F (190°C). On a floured surface, roll out dough to ¼" (5 mm) thick and cut with your choice of cookie cutters.
  5. 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.
Photo of - Gingerbread Butter Cookies

Ingredients

  • 3/4 cup (175mL) GAY LEA - Butter Sticks – Unsalted
  • 1/2 cup (125mL) sugar (white or brown)
  • 1 egg
  • 2 tbsp (30mL) Hewitt's - milk
  • 1/2 tsp (2mL) vanilla
  • 1 1/2 cups (375mL) flour
  • 3/4 tsp (4mL) ground cinnamon
  • 1/2 tsp (2mL) ground nutmeg
  • 1/2 tsp (2mL) ground ginger
  • 1/4 tsp (1mL) ground cloves
  • 1 tsp (5mL) baking soda
  • icing sugar, candies, sprinkles, etc