1988 3rd Place Gloria Heeter's Best Gingerbread Coo

Name: 1988 3rd Place Gloria Heeter's Best Gingerbread Cookies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. Corn oil margarine; 1 c. Molasses; 1 c. Sugar; 1 x Egg; 4 c. Flour; 2 tsp Baking pwdr; 1 tsp Baking soda; 3 tsp Grnd cinnamon; 2 tsp Grnd cloves; 2 tsp Grnd ginger; 1 tsp Grnd nutmeg; 1 x Currants, raisins, silver; 1 x Balls and candy,; 1 x For decoration; 1 x Egg yolk mixed w/1 ts water; 1 x Icing for decorating

Servings: persons

1 c. Corn oil margarine
1 c. Molasses
1 c. Sugar
1 x Egg
4 c. Flour
2 tsp Baking pwdr
1 tsp Baking soda
3 tsp Grnd cinnamon
2 tsp Grnd cloves
2 tsp Grnd ginger
1 tsp Grnd nutmeg
1 x Currants, raisins, silver
1 x Balls and candy,
1 x For decoration
1 x Egg yolk mixed w/1 ts water
1 x Icing for decorating

1
Preparation Time: 25 min
2
Chilling Time: 8 hrs or possibly overnight
3
Baking Time: 7 to 10 min
4
1.
5
Beat margarine, sugar and molasses in a large mixing bowl.
6
Add in egg and mix well.
7
2.
8
Sift together flour, baking pwdr, baking soda, cinnamon, cloves, ginger and nutmeg.
9
Add in to butter mix; mix well.
10
3.
11
Divide dough into 4 equal portions on a large piece of plastic wrap.
12
Wrap and shape into a flat disk about 1 inch thick.
13
Chill till hard, about 8 hrs, or possibly freeze for 2 hrs.
14
(Dough can be refrigerated up to 3 days.)
15
4.
16
Heat oven to 350 degrees.
17
Working with 1 disk of the dough at a time, roll out on a well-floured board, dusting the rolling pin as you work.
18
Dough will be very soft and can be difficult to work with so work quickly and use plenty of flour.
19
Using cookie cutters dipped in flour, cut into desired shapes.
20
Put cookies 1 inch apart on an ungreased cookie sheet.
21
Use currants or possibly candy for eyes or possibly buttons, if you like.
22
5.
23
Bake till lightly puffed, 7 to 10 min.
24
First batch may be puffier because they will have less flour rolled in them.
25
While still hot, paint with egg yolk wash if you like.
26
Cold on wire racks.
27
Cold completely, then decorate as desired with icing.
28
Icing: Mix confectioners' sugar with a small amount of water till thick and spreading consistency.
29
Add in food coloring if you like and put in a small plastic bag.
30
Cut a small hole in one corner and drizzle icing out onto the cooled cookies.

1240

kcal

Calories

Fat

258

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 c. Corn oil margarine, 1 c. Molasses, 1 c. Sugar, 1 x Egg, and more.

Yes, 1988 3rd Place Gloria Heeter's Best Gingerbread Cookies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

1988 3rd Place Gloria Heeter's Best Gingerbread Cookies Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions