Herb-Infused Gingerbread Cookies
Warmly spiced cut-out cookies with molasses and herb-infused butter. Soft in the middle, sturdy enough to decorate.
Ingredients
- ¼ cup herb-infused butter, softened
- ¼ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ½ cup molasses
- 1 large egg
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
Instructions
- Cream both butters with the brown sugar until fluffy. Beat in the molasses and egg.
- Whisk the flour, baking soda, salt, and spices, then mix into the butter mixture until a dough forms.
- Divide in half, flatten into discs, wrap, and chill at least 2 hours.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment.
- Roll the dough ¼ inch thick on a floured surface and cut into shapes.
- Bake 8–10 minutes, until the edges are set. Cool on the sheet 5 minutes, then on a rack. Decorate once completely cool.
Potency Notes
Active ingredient per serving = (Active ingredient per tsp × Teaspoons used) ÷ Servings
Active ingredient per serving = (Active ingredient per tsp × Teaspoons used) ÷ Servings
Storage: Store airtight up to 1 week, or freeze the dough up to 3 months. Label clearly and keep out of reach of children and pets.
Category: Dessert
