Holiday gingerbread cut-out cookies.
Recipe: Gingerbread Cookies
3/4 cup molasses
Preheat oven to 350°F (175°C).
Bring molasses, butter and brown sugarto a boil in a small saucepan over medium heat; stir occasionally.Remove from heat and cool.
In a large bowl, combine flour, ginger,cinnamon, baking powder, baking soda and nutmeg.
Beat egg into cooled molasses mixture.Stir molasses mixture into dry ingredient until a smooth doughis formed.
Divide dough in half and wrap each piecein plastic wrap. Refrigerate for 1 hour.
Remove 1 dough ball from refrigerator.Roll into 1/4-inch thickness on floured surface. Cut into desiredshapes.
Place onto baking sheets and bake 10 to12 minutes or until lightly browned.
Cool cookies on a wire rack and decorateas desired with icing, currants and assorted candies.
3/4 cup butter or margarine
3/4 cup firmly packed light brown sugar
4 1/2 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 large egg, lightly beaten
Makes 24 cookies.
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