For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In a bowl, whisk together flour, spices, baking soda, and salt.
- In another larger bowl, using an electric mixer, beat butter with sugar for 2 min. Beat in egg, then molasses. Add flour mixture; beat on low just until mixed.
- Form dough into two balls, then flatten into discs. Wrap; refrigerate until firm, at least 30 min. If making ahead, refrigerate up to 1 week or freeze up to 2 months. Let sit at room temperature for 10 min before rolling.
- Preheat oven to 350° F. Line two Sheet Pans with Sheet Pan Liners.
- Roll out one disc of dough on a floured surface to 1⁄4” thick. Cut into shapes using cookie cutters. Reroll scraps and re-chill dough as needed. Transfer to prepared sheets.
- Bake, one sheet at a time, until firm, 12 –14 for medium-sized cookies; larger cut-outs may require more baking time. Let cool on pans 2 min; transfer to racks to cool completely. Repeat with remaining dough. Cookies will keep well in an air-tight container, at room temperature, up to 5 days. Or freeze up to 2 months.
Per serving (1 cookie): Calories 190, Fat 5 g (Saturated 3 g, Trans 0.1 g), Cholesterol 20 mg, Sodium 70 mg, Carbohydrate 19 g (Fiber 0 g, Sugars 9 g), Protein 2 g.
1 hr 40 min (includes 30 min chill time)
30 medium sized cookies
$0.16/serving
1 hr 40 min (includes 30 min chill time)30 medium sized cookies$0.16/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In a bowl, whisk together flour, spices, baking soda, and salt.
- In another larger bowl, using an electric mixer, beat butter with sugar for 2 min. Beat in egg, then molasses. Add flour mixture; beat on low just until mixed.
- Form dough into two balls, then flatten into discs. Wrap; refrigerate until firm, at least 30 min. If making ahead, refrigerate up to 1 week or freeze up to 2 months. Let sit at room temperature for 10 min before rolling.
- Preheat oven to 350° F. Line two Sheet Pans with Sheet Pan Liners.
- Roll out one disc of dough on a floured surface to 1⁄4” thick. Cut into shapes using cookie cutters. Reroll scraps and re-chill dough as needed. Transfer to prepared sheets.
- Bake, one sheet at a time, until firm, 12 –14 for medium-sized cookies; larger cut-outs may require more baking time. Let cool on pans 2 min; transfer to racks to cool completely. Repeat with remaining dough. Cookies will keep well in an air-tight container, at room temperature, up to 5 days. Or freeze up to 2 months.
Per serving (1 cookie): Calories 190, Fat 5 g (Saturated 3 g, Trans 0.1 g), Cholesterol 20 mg, Sodium 70 mg, Carbohydrate 19 g (Fiber 0 g, Sugars 9 g), Protein 2 g.
