Gingerbread Cookies No Frosting
Nutritional Info
- Servings Per Recipe: 60
- Amount Per Serving
- Calories: 106.6
- Total Fat: 3.5 g
- Cholesterol: 14.5 mg
- Sodium: 90.9 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 0.4 g
- Protein: 1.9 g
View full nutritional breakdown of Gingerbread Cookies No Frosting calories by ingredient
Introduction
I lke to make these with a little extra baking soda and powder and bake until light and fluffy about 10-11 minutes. Store in airtight containers and enjoy with cup of coffee to tea or a wonderful sweet and spicy hot snack! I lke to make these with a little extra baking soda and powder and bake until light and fluffy about 10-11 minutes. Store in airtight containers and enjoy with cup of coffee to tea or a wonderful sweet and spicy hot snack!Number of Servings: 60
Ingredients
-
6 cup Wheat flour, white, bread, enriched
1 cup Butter, unsalted
.5 tsp Baking Powder
1 tsp Baking Soda
1 cup, packed Brown Sugar
4 tsp Ginger, ground
4 tsp Cinnamon, ground
1.5 tsp Cloves, ground
1 tsp Black Pepper
1.5 tsp Salt
2 large Egg, fresh, whole, raw
1 cup Molasses, blackstrap
Tips
When using the baking powder and soda as measured in this recipe I use a scant more of each to get a fluffy cookie.
Directions
Prepare:
Bowl 1: Sift together Flour, Soda and Powder.
Bowl 2: In custard cup sift all spices including sale.
In Bowl 3, Electric Mixer: Beat room temperature butter with brown sugar until fluffy about 2 to 4 minutes.
Add spices to butter mixture.
Add 2 eggs and mix in well, do not beat.
Add Flour mixture to butter mixture and on low speed beat in until just mixed.
Divide dough into two and wrap in plastic wrap and chill one hour.
Roll out approximately 1/8 inch thick, and cut into shapes approximately 2" x 3" cookies of your choice. Or small gingerbread people. Flour the cutters well.
Place on baking sheet with parchment paper. Bake until light and fluffy approximately 10-12 minute. Do not over bake.They should have a bread like consistency. If you bake too long they will get hard.
Serving Size: Makes 60, 1 Cookie servings
Bowl 1: Sift together Flour, Soda and Powder.
Bowl 2: In custard cup sift all spices including sale.
In Bowl 3, Electric Mixer: Beat room temperature butter with brown sugar until fluffy about 2 to 4 minutes.
Add spices to butter mixture.
Add 2 eggs and mix in well, do not beat.
Add Flour mixture to butter mixture and on low speed beat in until just mixed.
Divide dough into two and wrap in plastic wrap and chill one hour.
Roll out approximately 1/8 inch thick, and cut into shapes approximately 2" x 3" cookies of your choice. Or small gingerbread people. Flour the cutters well.
Place on baking sheet with parchment paper. Bake until light and fluffy approximately 10-12 minute. Do not over bake.They should have a bread like consistency. If you bake too long they will get hard.
Serving Size: Makes 60, 1 Cookie servings