Rubber Stamp Gingerbread Cookies
Rubber Stamp Gingerbread Cookies recipe
Yield
24 servingsPrep
40 minCook
20 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 1 | cup |
brown sugar
not packed |
*
|
| ¼ | cup |
molasses
|
|
| 1 | large |
eggs
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
cinnamon
|
|
| 2 | teaspoons |
ginger
powdered |
|
| 2 | pinch |
cloves
ground |
*
|
| 1 | pinch |
cayenne pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 237 | ml |
brown sugar
not packed |
*
|
| 59 | ml |
molasses
|
|
| 1 | large |
eggs
|
|
| 532 | ml |
all-purpose flour
|
|
| 2.5 | ml |
cinnamon
|
|
| 1E+1 | ml |
ginger
powdered |
|
| 2 | pinch |
cloves
ground |
*
|
| 1 | 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.
