These spicy little sugar cookies, courtesy of Whole Foods Market, are perfect for the holidays. If you don’t want to decorate the cookies with icing, sprinkle them with coarse sanding sugar before you bake them; they’ll be sparkly and delicious.
- ½ Cup (1 stick) unsalted butter
- ½ Cup packed light brown sugar
- ¼ Cup molasses
- 1 Teaspoon vanilla extract
- 1 egg
- 2 Cups flour, plus more for rolling out cookies
- 1 Teaspoon ginger, such as Whole Foods Market Organic Fair Trade Ginger
- ½ Teaspoon baking powder
- ½ Teaspoon cinnamon, such as Whole Foods Market Organic Fair Trade Ceylon Cinnamon
- ¼ Teaspoon salt
- 1/8 Teaspoon nutmeg, such as Whole Foods Market Organic Fair Trade Ground Nutmeg
In a large bowl with an electric mixer at medium speed, beat the butter, sugar, molasses, and vanilla together until light and fluffy. Beat in the egg until well blended. In a separate bowl combine the flour, ginger, baking powder, cinnamon, salt, and nutmeg. With mixer at low speed, beat the flour mixture into the butter and blend well. Divide dough in half and shape into two discs. Wrap the discs in waxed paper and chill until firm, at least 1 hour or overnight.
Preheat oven to 350 degrees. Dust your work surface and rolling pin lightly with flour. Working with one disc of dough at a time, roll out the dough to ¼-inch thick and cut out the cookies with floured cookie cutters. Transfer cookies to a parchment paper-lined baking sheets, spacing them 1 inch apart, and bake until lightly browned, 10 to 12 minutes. Transfer the cookies to a wire rack to cool. Decorate as desired and store in an airtight container