Gingerbread Cookies(50 To 60 Cookies) Recipe

Name: Gingerbread Cookies(50 To 60 Cookies)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. sugar; 2 tsp. ginger; 1 tsp. nutmeg; 1 tsp. cinnamon; 1/2 tsp. salt; 1 1/2 tsp. baking soda; 1 c. margarine, melted; 1/2 c. evaporated milk; 1 c. unsulfured molasses; 3/4 tsp. vanilla extract (optional); 3/4 tsp. lemon extract (optional); 4 c. stone-ground or unbleached flour, unsifted

Servings: persons

1 c. sugar
2 tsp. ginger
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 tsp. baking soda
1 c. margarine, melted
1/2 c. evaporated milk
1 c. unsulfured molasses
3/4 tsp. vanilla extract (optional)
3/4 tsp. lemon extract (optional)
4 c. stone-ground or unbleached flour, unsifted

1
Combine the sugar, ginger, nutmeg, cinnamon, salt and baking soda.
2
Mix well.
3
Add the melted margarine, evaporated milk and molasses.
4
Add the extracts, if desired.
5
Mix well.
6
Add the flour, 1 cup at a time, stirring constantly.
7
The dough should be stiff enough to handle without sticking to fingers.
8
Knead the dough for a smoother texture.
9
Add up to 1/2 cup additional flour, if necessary, to prevent sticking.

1132

kcal

Calories

Fat

246

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 c. sugar, 2 tsp. ginger, 1 tsp. nutmeg, 1 tsp. cinnamon, and more.

Yes, Gingerbread Cookies(50 To 60 Cookies) 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.

Gingerbread Cookies(50 To 60 Cookies)

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