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Rubber Stamp Gingerbread Cookies

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Rubber Stamp Gingerbread Cookies

Rubber Stamp Gingerbread Cookies recipe

 

Yield

24 servings

Prep

40 min

Cook

20 min

Ready

60 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ cup butter
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1 cup brown sugar
not packed
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¼ cup molasses
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1 large eggs
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2 ¼ cups all-purpose flour
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½ teaspoon cinnamon
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2 teaspoons ginger
powdered
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2 pinch cloves
ground
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1 pinch cayenne pepper
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Ingredients

Amount Measure Ingredient Features
118 ml butter
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237 ml brown sugar
not packed
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59 ml molasses
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1 large eggs
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532 ml all-purpose flour
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2.5 ml cinnamon
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1E+1 ml ginger
powdered
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2 pinch cloves
ground
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1 pinch cayenne pepper
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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 17942% 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?
 

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