Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1 large egg
- For decoration: green food coloring for icing, red candy sprinkles
Instructions
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
- In a large bowl, cream butter and brown sugar until light and fluffy.
- Beat in molasses and egg until well combined.
- Gradually add dry ingredients to the wet mixture, stirring until a dough forms.
- Wrap dough in plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out dough on a floured surface to 1/4-inch thickness.
- Cut out wreath shapes using a cookie cutter and place on prepared sheets.
- Bake for 8-10 minutes or until edges are firm.
- Cool completely on wire racks, then decorate with green icing and red sprinkles.
Notes
These cookies can be stored in an airtight container for up to 5 days. For a softer texture, avoid overbaking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 12g
- Fat: 7g
- Carbohydrates: 20g
- Protein: 2g