Wednesday, November 23, 2011

Berry Springs Gingerbread Cookies!

Gingerbread Cookies


  • 1/2 cup margarine

  • 1/2 cup sugar

  • 1/2 cup molasses

  • 1 egg yolk

  • 2 cups sifted all-purpose flour

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon ground cinnamon

  • 1 teaspoon ground cloves

  • 1 teaspoon ginger

  • 1/2 teaspoon ground nutmeg


  1. In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.

  2. Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.

  3. Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.

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