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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 106.8
  • Total Fat: 2.6 g
  • Cholesterol: 13.3 mg
  • Sodium: 82.2 mg
  • Total Carbs: 19.3 g
  • Dietary Fiber: 0.4 g
  • Protein: 1.5 g

View full nutritional breakdown of Gingerbread Cookies calories by ingredient
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Gingerbread Cookies

Submitted by: ALICIABH


Number of Servings: 30

Ingredients

    *Flour, white, 3 cup (remove)
    Baking Powder, 1.5 tsp (remove)
    Baking Soda, .75 tsp (remove)
    Salt, .25 tsp (remove)
    Ginger, ground, 1 tbsp (remove)
    Cinnamon, ground, 1.75 tsp (remove)
    Cloves, ground, .25 tsp (remove)
    Butter, unsalted, 6 tbsp (remove)
    Brown Sugar, .75 cup, packed (remove)
    Egg, fresh, 1 large (remove)
    Molasses, .5 cup (remove)
    Vanilla Extract, 2 tsp (remove)

Directions

In small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until blended.

In large bowl, beat butter, brown sugar, and egg on medium speed until well blended.

Add molasses and vanillaand contune to mix until well blended.

Gradually stir in dry ingredients until blended and smooth.

divide dought in half and wrap each half in plastic and let stand at room temp for at least 2 hours or up to 8 hours
***Can be stored in fridge for up to 4 days. Return to room temp before using***

Preheat oven to 375.

Grease or line cookie sheets with parchment paper.

Place 1 portion of the dough on a lighlty floured surface. Sprinkle flour over dough and rolling pin. Rol dough to a scan 1/4-inch thick. Use additional flour to avoid sticking.

Cut out cookies with desired cutter. Space cookies 1 1/2 inches apart and back 1 sheet at a time for 7-10 minutes.

Remove cookie sheet from oven and allow the cookies to stand until firm enough to move to wire rack. Decorate when completely cool.

Number of Servings: 30

Recipe submitted by SparkPeople user ALICIABH.






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