Gingerbread Cookies Recipe

Name: Gingerbread Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. flour; 1/2 c. brown sugar; 2/3 c. molasses; 2 eggs; 1/2 c. margarine, softened; 1/2 tsp. soda; 1/2 tsp. salt; 1/2 tsp. allspice; 1/2 tsp. cloves; 1/2 tsp. cinnamon; 1/2 tsp. ginger

Servings: persons

4 c. flour
1/2 c. brown sugar
2/3 c. molasses
2 eggs
1/2 c. margarine, softened
1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. allspice
1/2 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. ginger

1
Preheat oven to 325u00b0. In a large mixing bowl, mix 1 1/2 cups flour and remaining ingredients at low speed until blended. Scrape bowl often. Increase speed to medium and beat 2 minutes or until smooth. Reduce speed to low; add remaining flour 1 cup at a time until dough is very stiff. If using a small mixer, the last flour may be stirred or kneaded in by hand. Roll into 1-inch balls and place on ungreased cookie sheet. Brush cookie press lightly with oil. Press dough with desired cookie press or use a fork to press. Bake for 8 to 10 minutes or until lightly browned at edges. Cool 5 minutes on sheet. Cool completely on rack. Makes 3 to 4 dozen cookies.

1061

kcal

Calories

Fat

213

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 11 ingredients. The key ingredients include: 4 c. flour, 1/2 c. brown sugar, 2/3 c. molasses, 2 eggs, and more.

Yes, Gingerbread 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

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