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T.M.'s Gingerbread Cookies

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T.M.'s Gingerbread Cookies

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

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

Amount Measure Ingredient Features
7.1E+2 ml all-purpose flour
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2.5 ml baking soda
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2.5 ml salt
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7.5 ml ginger
ground
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2.5 ml nutmeg
ground
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118 ml margarine
softened
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118 ml brown sugar
light, packed
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1 each eggs
large
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118 ml molasses
light
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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 Arrow up button

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Nutrition Facts

Serving Size 20g (0.7 oz)
Amount per Serving
Calories 68333% 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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