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Holiday Gingerbread Cookies

 
Holiday Gingerbread Cookies
23

Holiday Gingerbread Cookies recipe

Yield

36

servings

Prep

80

min

Cook

14

min

Ready

100

min

Trans-fat Free, Good source of fiber
 

Ingredients

¾ cup molasses
light or dark
¾ cup margarine
¾ cup sugar
brown firmly packed
3 ⅔ cups all-purpose flour
2 teaspoons ginger
ground
2 teaspoons cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon nutmeg
1 each eggs
1 x icing
*
1 x candies
assorted
*

Directions

In 3-quart saucepan over medium heat, heat molasses, margarine and brown sugar until mixture boils, stirring occasionally to blend well.

Remove from heat; cool.

In large bowl, combine flour, ginger, cinnamon, baking powder, baking soda and nutmeg.

Blend egg into molasses mixture.

With spoon, stir molasses mixture into flour mixture until smooth.

Wrap dough in plastic wrap; chill at least 1 hour.

Heat oven to 350℉ (180℃).

Divide dough in half.

On floured surface, roll dough to ⅛ to ¼ inch thickness.

Cut with floured 5 x 3-inch gingerbread cookie cutter (or knife your own design).

Carefully lift with metal spatula onto lightly greased cookie sheet.

Bake for 10 to 14 minutes or until no indentation remains when touched.

Remove from sheet; cool on wire rack.

Decorate as desired with icing and candies.

Store in tightly covered container for up to 2 weeks.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 30g (1.1 oz)
Amount per Serving
Calories 106931% of calories from fat
 % Daily Value *
Total Fat 37g 56%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 570mg 24%
Total Carbohydrate 58g 58%
Dietary Fiber 4g 15%
Sugars g
Protein 27g
Vitamin A 32% Vitamin C 1%
Calcium 20% Iron 50%
* based on a 2,000 calorie diet How is this calculated?

 

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