Gingerbread Folk

These adorable Gingerbread Folk are the perfect sweet treats to get you into the holiday spirit! Soft, spicy, and utterly charming, these cookies are a delight to bake and share with loved ones.

With a hint of warm spices and a crumbly texture, they’re sure to become a new holiday tradition.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 3/4 cup white granulated sugar
• 1/4 cup light brown sugar
• 2 large eggs
• 2 teaspoons grated fresh ginger
• Water, as needed
• Powdered sugar, for dusting

Instructions

Preheat your oven to 350°F (180°C).

Line a baking sheet with parchment paper or a silicone mat.

In a medium-sized bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.

Set aside.

In a large bowl, cream together the butter and sugars until light and fluffy.

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Add the grated ginger and mix until combined.

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

On a lightly floured surface, roll the dough out to about 1/4 inch thickness.

Use your favorite cookie cutters or a glass to cut out shapes.

Place the cut-out cookies on the prepared baking sheet, leaving about 1 inch of space between each cookie.

Bake for 10-12 minutes or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

If the dough becomes too sticky, add a small amount of water.

If it becomes too dry, add a small amount of flour.

Once the cookies are completely cool, dust with powdered sugar and serve.

Notes

Make sure to use room temperature butter for a lighter and fluffier dough.

Don’t overmix the dough, as it can lead to tough cookies.

If you find the dough too sticky, add a small amount of water.

Conversely, if it’s too dry, add a small amount of flour.

For even baking, make sure to leave about 1 inch of space between each cookie on the baking sheet.

If you want a crisper cookie, bake for 12 minutes.

For a chewier cookie, bake for 10 minutes.

To ensure the cookies retain their shape, chill the dough for at least 30 minutes or up to 2 hours.

You can store the cookies in an airtight container at room temperature for up to 5 days.

Freeze for longer storage.

Nutrional Value

• Calories: 220
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 150mg
• Total Carbohydrates: 34g
• Dietary Fiber: 0g
• Sugars: 14g
• Protein: 2g
• Percent Daily Values:
• Vitamin A: 4%
• Vitamin C: 0%
• Calcium: 2%
• Iron: 8%