Rubber Stamp Gingerbread Cookies
![Rubber Stamp Gingerbread Cookies](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTczNzYsInB1ciI6ImJsb2JfaWQifX0=--a8845aaf00d7ceade2b6d284ee5be06f3cf19a1f/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_7c8f866c1965f3314865.jpg)
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.