1/2 cup (1 stick) unsalted butter
1/2 cup packed light brown sugar
1/4 cup molasses
1 teaspoon vanilla extract
1 egg
2 cups flour, plus more for rolling out cookies
1 teaspoon ginger
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg

In a large bowl with an electric mixer at medium speed, beat butter, sugar, molasses and vanilla together until light and fluffy. Beat in egg until well blended. In a separate bowl combine flour, ginger, baking powder, cinnamon, salt and nutmeg. With mixer at low speed, beat flour mixture into butter mixture to blend well. Divide dough in half and shape into two discs. Wrap in waxed paper and chill until firm, at least 1 hour or overnight.

Preheat oven to 350°F. Dust work surface and rolling pin lightly with flour. Working with one disc of dough at a time, roll out dough to 1/4-inch thick and cut out cookies with floured cookie cutters. Transfer cookies to parchment paper-lined baking sheets, spacing them 1 inch apart, and bake until lightly browned, 10 to 12 minutes. Transfer cookies to a wire rack to cool. Decorate as desired and store in an airtight container.


  • Calories 70
  • Fat 2.5 g
  • Saturated Fat 2.5 g
  • Cholesterol 15 mg
  • Carbohydrates 10 g
  • Sodium 25 mg
  • Protein 1 g
  • Sugar 4 g

Nutrition information for each cookie.

Serving: about 3 dozen

Recipe courtesy of Whole Foods Market