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Rubber Stamp Gingerbread Cookies

Rubber Stamp Gingerbread Cookies

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Submitted by michelle33

Rubber Stamp Gingerbread Cookies recipe

YIELD

24 servings

PREP

40 min

COOK

20 min

READY

60 min

Ingredients

½ 118
CUP ML BUTTER
1 237
CUP ML BROWN SUGAR
not packed *
¼ 59
CUP ML MOLASSES
1 1
LARGE LARGE EGGS
2 ¼ 532
½ 2.5
TEASPOON ML CINNAMON
2 1E+1
TEASPOONS ML GINGER
powdered
2 2
PINCH PINCH CLOVES
ground *
1 1
PINCH PINCH CAYENNE PEPPER *

Directions

Cream butter and brown sugar together.

Stir in molasses, then egg.

In separate bowl, mix flour with spices.

Stir in butter/sugar mix. If dough is too moist, add 2 tablespoon of flour.

Knead dough lightly, then chill for 40 minutes.

Shape dough, then use cookie cutters to cut out cookies. Bake 350℉ (180℃) 10 to 12 minutes.

Of all places, I found this recipe on a rubber stamp.

Decorate cookies if you like.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 22g (0.8 oz)
Amount per Serving
Calories 179 42% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 63mg 3%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 5% Vitamin C 0%
Calcium 2% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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