Gingerbread Cookie Faces
- 1 pkg (18 oz or 468 g) refrigerated sugar cookie dough
- 3/4 cup (175 mL) all-purpose flour, plus additional as needed
- 2 tbsp (30 mL) molasses
- 3/4 tsp (4 mL) ground cinnamon
- 1/2 tsp (2 mL) ground ginger
- 1/8 tsp (0.5 mL) ground cloves
*Preheat the oven to 350°F (180°C).
Divide the dough in half. Move the dough to a floured surface. Roll the dough out with a rolling pin until it’s ¼” (6 mm) thick (see Cook’s Tip). Lightly dip the Emoji Cookie Cutters in flour and cut out as many cookies as you can. Use the Mini Nylon Turner 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 cooling rack and cool for 3 minutes. Use the turner to move the cookies to a cooling rack.
- 13-14 servings of cookies
Nutrients per serving:
(1 cookie): Calories 180, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 5 mg, Sodium 100 mg, Carbohydrate 28 g, Fiber 1 g, Sugars 14 g, Protein 2 g
Make sure your dough is rolled out right. Use the middle ridge on the side of the cookie cutters as a guide.
*Ask for an adult's help.