Nutrition Facts

  • One serving:
  • 1 cookie
  • Calories:
  • 77
  • Fat:
  • 2 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 10 mg
  • Sodium:
  • 69 mg
  • Carbohydrate:
  • 13 g
  • Fiber:
  • 0 g
  • Protein:
  • 1 g

Gingerbread Cookies

Our two boys linger around the kitchen when these aromatic cookies are baking. I make them throughout the year using a variety of cookie cutters. —Christy Thelan, Kellog, Iowa

SERVINGS

60

CATEGORY

Low Fat

METHOD

Baked

PREP

30 min.

COOK

10 min.

TOTAL

40 min.

INGREDIENTS

  • 3/4 cup butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 3/4 cup molasses
  • 4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • Vanilla frosting of your choice
  • Red and green paste food coloring

DIRECTIONS

In a large mixing bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or overnight or until easy to handle.
    On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Tint some of the frosting red and some green. Decorate cookies. Yield: 5 dozen.

Printed from tasteofhome.com Sep 6, 2008

Copyright Reiman Media Group, Inc © 2008