Easy Gingerbread Cookies

INGREDIENTS

1 pkg (18 oz or 468 g) refrigerated sugar cookie dough ¾ cup (175 mL) all-purpose flour, plus additional as needed 2 tbsp (30 mL) molasses ¾ tsp (4 mL) ground cinnamon ½ tsp (2 mL) ground ginger ⅛ tsp (0.5 mL) ground cloves

DIRECTIONSPreheat the oven to 350°F (180°C). Crumble the cookie dough into the Classic Batter Bowl. Stir in the flour, molasses, and spices until well blended using the Mix 'N Scraper®. 

Divide the dough in half. Move the dough to a floured surface. Roll the dough out with the Marble Rolling Pin until it’s ¼" (6 mm) thick. Lightly dip the Rolling Cookie Cutter in flour and cut out as many cookies as you can. Use the Mini Nylon Serving Spatula to move the cookies onto a Cookie Sheet. 

Repeat step 3 with the remaining dough half. Collect the dough scraps from both halves and repeat rolling and cutting. 

Bake for 11–13 minutes, or until the cookies are light golden brown. Remove the cookie sheet from the oven to a Stackable Cooling Rack and cool for 3 minutes. Use the spatula to move the cookies to a cooling rack. Makes 25 cookies.

*Recipe from Pampered Chef