Gingerbread Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
COOKIE2 cup Flour - Gold medal all purpose flour 2 tsp Ginger, ground 1.5 tsp Cinnamon, ground .5 tsp Nutmeg, ground .25 tsp Baking Soda .25 tsp Cloves, ground .25 tsp Salt .5 cup Butter, unsalted 16 tsp Dark Brown Sugar, Pure Cane Sugar .33 cup Molasses 1 extra large Egg, fresh, whole, raw ROYAL ICING4 cup, unsifted Powdered Sugar 3 serving Egg white, large .25 tsp Lemon Juice 'Real Lemon' 100% juice
COOKIES
1. Combine flour, ginger, cinnamon, nutmeg, baking soda, cloves, and salt in a medium bowl
2. Beat the butter and brown sugar together in a mixer. Mix in the molasses and egg until smooth.
3. Add the dry ingredients until well combined
4. Wrap the dough in plastic wrap and chill for 1 hour
5. On a floured surface, roll out the dough to about 1/8-inch thickness
6. Freeze it flat on a baking sheet for 20-30 minutes
7. Preheat the oven to 350 degrees Fahrenheit
8. Use your preferred cookie cutter to cut out shapes in the flat dough. Place on a flat baking sheet.
9. Bake the dough for 18-20 minutes, until the dough no longer looks shiny
10. Let the cookies cool for at least 10 minutes
ROYAL ICING
1. Using a mixer and a whisk attachment, whip most of the powdered sugar with the egg whites and most of the lemon juice
2. Continue whipping until the icing holds it's shape and is bright white
3. If it is too stiff, add a little more of the lemon juice. If it is too soft, add a little more of the powdered sugar.
4. (Optional) Add food coloring, if desired.
Serving Size: makes 30 cookies
Number of Servings: 30
Recipe submitted by SparkPeople user SYLVIAHAMILTON.
1. Combine flour, ginger, cinnamon, nutmeg, baking soda, cloves, and salt in a medium bowl
2. Beat the butter and brown sugar together in a mixer. Mix in the molasses and egg until smooth.
3. Add the dry ingredients until well combined
4. Wrap the dough in plastic wrap and chill for 1 hour
5. On a floured surface, roll out the dough to about 1/8-inch thickness
6. Freeze it flat on a baking sheet for 20-30 minutes
7. Preheat the oven to 350 degrees Fahrenheit
8. Use your preferred cookie cutter to cut out shapes in the flat dough. Place on a flat baking sheet.
9. Bake the dough for 18-20 minutes, until the dough no longer looks shiny
10. Let the cookies cool for at least 10 minutes
ROYAL ICING
1. Using a mixer and a whisk attachment, whip most of the powdered sugar with the egg whites and most of the lemon juice
2. Continue whipping until the icing holds it's shape and is bright white
3. If it is too stiff, add a little more of the lemon juice. If it is too soft, add a little more of the powdered sugar.
4. (Optional) Add food coloring, if desired.
Serving Size: makes 30 cookies
Number of Servings: 30
Recipe submitted by SparkPeople user SYLVIAHAMILTON.
Nutritional Info Amount Per Serving
- Calories: 139.4
- Total Fat: 3.3 g
- Cholesterol: 15.4 mg
- Sodium: 40.0 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 0.4 g
- Protein: 1.4 g
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