Gingerbread Cookie Faces

Name: Gingerbread Cookie Faces
Yield: 13-14 servings
Ingredients: 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

Prep 15 min

Cook 13 min

Ready in 28 min

Ingredients

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

Directions

*Preheat the oven to 350°F (180°C).
Crumble cookie dough into a Mixing Bowl. Stir in the flour, molasses, and spices until well blended using the Funny Face Kitchen Scraper. You may need to use your hands!
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.