Gingerbread cookies from Lysanne and Sogali

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Cutting and decorating gingerbread cookies is a favorite Christmas tradition for Sogali, 9, daughter of chef Lysanne O’Bomsawin. Here is the recipe that the tandem makes every year.


Ingredients

  • 1 cup softened butter
  • 1 cup packed brown sugar
  • 1/4 cup fancy molasses
  • 1 egg
  • 2 and 3/4 cups prepared flour (Brodie XXX type)
  • 1 C. ground ginger
  • 2 tbsp. ground cinnamon
  • 1/2 tsp. ground cloves

PHOTO CHARLES WILLIAM PELLETIER, SPECIAL COLLABORATION

Gingerbread cookies prepared by Lysanne and Sogali

Preparation

  1. Preheat the oven to 350°F.
  2. Place parchment paper on a cookie sheet.
  3. In a bowl, with an electric mixer, beat the butter, brown sugar, molasses and egg until fluffy. Gradually add the flour and the rest of the ingredients. Mix well.
  4. Refrigerate the dough for at least 30 minutes.
  5. Roll out the dough to 1/4 inch thick.
  6. Cut dough with different cookie cutters of similar size and place on cookie sheet.
  7. Cook for 8 to 10 minutes.
  8. Leave to cool and decorate to taste.


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