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Nutrition Facts
Serving Size 54 g
(Approx. 24 Servings)
Amount Per Serving
Calories 210 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 160 mg 7%
Total Carbohydrate 32 g 11%
Dietary Fiber 1 g 4%
Sugars 14 g
Protein 3 g
Vitamin A 6% • Iron 8%
Vitamin C 0% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Homemade Gingerbread Cookies

Prep Time
2 hours
Cook Time
20 minutes
Total Time
2 h 20 m
Serves
24  People

Ingredients

Recipe makes 24 Servings

8 Oz Plugra Unsalted Butter, softened at room temp
1 cup(s) light brown sugar, tightly packed
1/3 cup(s) H-E-B Organics Grade A Medium Amber Maple Syrup
1/4 cup(s) Wholesome Organic Molasses
1 Tbsp H-E-B Pure Vanilla Extract
1 Tsp H-E-B Fine Crystals Mediterranean Sea Salt
2 large H-E-B Cage Free Large Brown Eggs
4 1/4 cup(s) H-E-B The Baker's Scoop All Purpose Flour, plus more as needed for dusting surfaces
1 Tbsp McCormick Ground Ginger
3 Tsp McCormick Apple Pie Spice
1 Tsp Hill Country Fare Baking Soda
1 Tsp H-E-B Double Acting Baking Powder
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Instructions

1
In the bowl of a stand mixer, add butter, brown sugar, maple syrup, molasses, vanilla, and sea salt.
2
Using the whisk attachment on medium-high speed, cream everything together for 10 minutes until mixture is fluffy and creamy. Scrape down sides of bowl with a spatula as needed.
3
Add eggs one at a time, beating until fully incorporated. Turn speed up to medium-high and beat an additional 3 to 4 minutes.
4
Meanwhile, place flour, ginger, apple pie spice, baking soda, and baking powder in a separate bowl. Whisk until just combined.
5
Remove whisk attachment from stand mixer and scrape off any batter. Add paddle attachment, turn mixer to low speed and gradually add flour in batches.
6
Once all flour is added, continue to whisk for about a minute more to make sure all the flour is fully absorbed.
7
Form dough into a large ball and wrap completely in plastic wrap. Refrigerate for at least 2 to 4 hours.
8
When dough has fully chilled, preheat oven to 300ºF. Line 2 sheet pans with parchment paper and set aside briefly.
9
While oven is preheating, lightly dust a work surface and both sides of dough with flour. Roll out dough until it's approximately 1/4 inch to 1/8 inch thick.
10
Cut out cookies using a gingerbread cookie cutter and evenly arrange on prepared sheet pans.
11
Bake for 10 minutes then rotate pans and cook an additional 10 minutes. Cookies will still be very soft.
12
Carefully transfer cookies to a rack and cool at least 30 minutes before serving. Repeat process until all cookies are baked.
13
Chef's Note: Makes about 2 to 3 dozen cookies depending on size of cut-outs. Store in a zip-top bag or airtight container. Cookies keep up to a week on the counter or a few months in the freezer. Decorate as desired.
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