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Rate Gingerbread Cookies
Avg. rating 4 from 34 votes.
Recipe Created By: Kathy Przywara
1/2 cup margarine or shortening
1/2 cup brown or white sugar
1/2 cup dark molasses
3 1/2 cup flour
1 tsp baking soda
2 tsp ginger
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp salt
1/4 - 1/3 cup water
Cream margarine and sugar. Beat in molasses. Sift together dry ingredients and add alternately with 1/4 cup water (1/3 cup for molding cookies).
Roll out dough on lightly floured surface to a thickness of about 1/4". Cut to desired shapes and place about 1" apart on baking sheet. Keep trays of approximately equal sized cookies or some will be done before others.
Bake at 350 °F for 8-12 minutes depending on size and thickness. Remove to rack and coll. Decorate with sprinkles or sugar before baking, or with decorative icing after cooled.
This dough can be held for a few days tightly wrapped in the refrigerator. Bring to room temperature before working with it.
If decorating with sprinkles before baking, brush lightly with water to get the sprinkles to stick.
You can decorate these cookies with Mock Royal Icing
or Vanilla Glaze Icing
Copyright © 1999 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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