Stay Soft Gingerbread Cookies
Nutritional Info
- Servings Per Recipe: 50
- Amount Per Serving
- Calories: 72.2
- Total Fat: 2.8 g
- Cholesterol: 10.6 mg
- Sodium: 39.4 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 0.2 g
- Protein: 0.9 g
View full nutritional breakdown of Stay Soft Gingerbread Cookies calories by ingredient
Introduction
These gingerbread cookies will stay soft for days after baking! These gingerbread cookies will stay soft for days after baking!Number of Servings: 50
Ingredients
-
3 c. Flour
2 tsp. Ground Ginger
1 tsp. Ground Cinnamon
1 tsp. Baking Soda
1/4 tsp. Ground Nutmeg
1/4 tsp. Salt
3/4 c. Butter, unsalted
3/4 c. Brown Sugar
1/2 c. Molasses
1 Egg
1 tsp. Vanilla Extract
Tips
This recipe has been calculated for cookies WITHOUT icing.
Directions
Mix together flour, ginger, cinnamon, baking soda, salt and nutmeg in a bowl and set aside.
In a separate bowl cream together butter and brown sugar until light and fluffy. Add molasses, egg and vanilla and mix well. Add flour mixture to the wet mixture, don't be afraid to use your hands. Press the dough into a flat disk and refrigerate for 4 hours or overnight.
Take dough out of the fridge and preheat the oven to 350 degrees. Roll out dough to roughly 1/4" to 1/8" thick, cut into shapes, and bake for 8-10 minutes.
Serving Size: Makes approximately 50 cookies
Number of Servings: 50
Recipe submitted by SparkPeople user MEMENTO_MORI1.
In a separate bowl cream together butter and brown sugar until light and fluffy. Add molasses, egg and vanilla and mix well. Add flour mixture to the wet mixture, don't be afraid to use your hands. Press the dough into a flat disk and refrigerate for 4 hours or overnight.
Take dough out of the fridge and preheat the oven to 350 degrees. Roll out dough to roughly 1/4" to 1/8" thick, cut into shapes, and bake for 8-10 minutes.
Serving Size: Makes approximately 50 cookies
Number of Servings: 50
Recipe submitted by SparkPeople user MEMENTO_MORI1.