GINGERBREAD COOKIES RECIPE BY TASTY

Gingerbread Cookies Recipe by Tasty image

Provided by Pillsbury Baking

Yield 24 cookies

Number Of Ingredients 12

1 ½ sticks unsalted butter, softened
1 ½ cups sugar, divided
1 large egg, room temperature
¼ cup molasses
2 ¼ cups Pillsbury™ Best™ All-Purpose Flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon kosher salt
Pillsbury™ Creamy Supreme® Vanilla Frosting, 1 16-ounce tub
sprinkles

Steps:

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a large bowl, combine the butter and 1 cup (200 G) sugar with an electric hand mixer on medium speed for about 5 minutes, until light and fluffy.
Add the egg and molasses, and beat until smooth.
In a medium bowl, combine the Pillsbury™ Best™ All-Purpose Flour, ginger, baking soda, cinnamon, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
Spread the remaining ½ cup (100 G) sugar in a shallow dish.
Using a 1-tablespoon cookie scoop with a spring release, scoop a slightly heaped portion of dough and roll into a ball about 1½ inches (3.81 cm) in diameter. Roll the dough ball in the sugar to coat (optional), then place on a prepared baking sheet. Repeat with the remaining dough, spacing the balls 2 inches (5 cm) apart. (Bake in batches if needed so the cookies have ample room to spread.)
Bake the cookies for 10-12 minutes, until puffed and lightly browned. Transfer to a wire rack to cool.
Once the cookies have cooled, spread 1-2 tablespoons of Pillsbury™ Creamy Supreme® Vanilla Frosting over each one and decorate with festive sprinkles.
Enjoy!