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T.M.'s Gingerbread Cookies

 
24

T.M.'s Gingerbread Cookies recipe

Yield

36

servings

Prep

40

min

Cook

12

min

Ready

10

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ginger
ground
*
½ teaspoon nutmeg
ground
½ cup margarine
softened
½ cup brown sugar
light, packed
*
1 each eggs
large
½ cup molasses
light

Directions

Sift flour with baking soda, salt, ginger and nutmeg.

In large bowl of electric mixer, beat margarine, sugar and egg at medium speed until light and fluffy. At low speed, beat in molasses until smooth.

Gradually add flour, beating until well-combined and smooth. Form dough into a ball, wrap tightly and refrigerate overnight or at least 8 hours.

Divide dough into 4 parts and work with one part at a time, refrigerating the rest.

On lightly floured surface, roll dough to ¼ inch thickness. Use small gingerbread cutters or other cookie cutters about 2½ inches around to cut out cookies. Use spatula to place cookies on lightly greased cookie sheets. Very gently, press small bits of dried fruit on dough to decorate.

Bake in preheated 375℉ (190℃). oven for 10 to 12 minutes or until browned. Do not overcook. Remove cookies to wire rack to cool.

Continue with rest of cookie dough in same manner, greasing cookie sheet each time.

If you want to decorate cookies, decorate them with your favorite icing.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 20g (0.7 oz)
Amount per Serving
Calories 68333% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 702mg 29%
Total Carbohydrate 34g 34%
Dietary Fiber 3g 10%
Sugars g
Protein 23g
Vitamin A 21% Vitamin C 0%
Calcium 11% Iron 36%
* based on a 2,000 calorie diet How is this calculated?

 

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