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Ginger Cookies

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Submitted by dmuirhome

This gingery cookie is crisp and has a hint of orange flavor. It is ideal for gingerbread people or holiday cookie shapes.

YIELD

3 1/2 dozen.

PREP

8 hrs

COOK

30 min

READY

9 hrs

Ingredients

3 ½ 828
1 5
TEASPOON ML BAKING SODA
1 ½ 7.5
TEASPOONS ML GINGER
1 ½ 7.5
TEASPOONS ML CINNAMON
1 5
TEASPOON ML CLOVES
¼ 1.3
TEASPOON ML CARDAMOM SEEDS
½ 118
¾ 177
CUP ML SUGAR
1 1
EACH EACH EGGS
¾ 177
CUP ML MOLASSES
½ 2.5
TEASPOON ML SALT
2 1E+1
TEASPOONS ML ORANGE ZEST
grated

Directions

In a large bowl, sift together flour, baking soda and spices.

In a medium bowl, cream butter and sugar together, then add egg, molasses, salt and orange rind.

Mix well. Stir into dry ingredients. Form dough into a ball shape.

Wrap in plastic wrap and chill overnight.

Preheat oven to 375?.

Roll out to ¼ inch thick on floured surface. Cut into desired shapes.

Place shapes unto ungreased cookie sheets and bake at 375? for 8 to 10 minutes until lightly browned around edges.

Transfer to wire racks to cool.

Note: Dough will keep up to one week, refrigerated.

Cookies can be stored up to 3 weeks in cookie tins.

Variation: Decorate cookies with raisins, colored sugar, silver dots, etc.

before cooking.

Or ice them after they have cooled.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 253g (8.9 oz)
Amount per Serving
Calories 949 24% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 15g 76%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 637mg 27%
Total Carbohydrate 57g 57%
Dietary Fiber 4g 15%
Sugars g
Protein 26g
Vitamin A 15% Vitamin C 3%
Calcium 17% Iron 48%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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