“This is a really good, solid gingerbread recipe,” says Duff Goldman.
Cut out cookies with 2 1/2- to 3-inch cookie cutters.
Transfer the cookies to the prepared pans, spacing them about 1 1/2 inches apart.
Photo: Benjamin Turner
Reroll any dough scraps and continue cutting out cookies until all the dough is used.
Bake until just beginning to brown along the edges, 9 to 12 minutes.
This recipe is adapted fromSuper Good Cookies for KidsCopyright 2022 by Duff Goldman.
Used with permission of HarperCollins Children’s Books.
Beat with an electric mixer (or the stand mixer) until creamy.
Add ginger, nutmeg, cloves and salt; beat until smooth.
Add all-purpose flour and pastry flour; beat to combine.
Divide the dough in half and press it flat.
Wrap in plastic wrap and refrigerate for 1 hour.
Preheat oven to 350F and line 2 baking sheets with parchment paper.
Roll the dough on a lightly floured surface until 1/2 inch thick.
Press a pine cone cookie mold firmly onto the dough (press hard to get a good impression).
Lift the mold off and cut out the pine cone shape.
Carefully place it on one of the prepared pans.
Reroll the dough scraps and continue molding and cutting out cookies until all the dough is used.
Bake until just beginning to brown along the edges, 12 to 15 minutes.
Cool on a wire rack.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
