Gingerbread Cookies
Open as a printable .pdf file.

My husband and I modified this recipe for ages until we found a spicy cookie we liked.

¾ cup firmly packed brown sugar
½ cup butter, softened
2 eggs
¼ + 2 tablespoons cup molasses
3 ¼ cups flour
2 tablespoons ginger
1 ½ teaspoon baking soda
1 teaspoon each: cinnamon & nutmeg
½ teaspoon each: cloves, white pepper & salt

Mix sugar and butter in large bowl. Add eggs and molasses. Stir together remaining ingredients in a medium bowl. Gradually add flour mixture to butter mixture until well blended. Refrigerate dough 1 hour or until easy to handle.

Preheat oven to 350.

On well floured surface, roll out half the dough to 1/8” thickness. Cut into desired shapes. Place on cookie sheet that has been sprayed with cooking oil. Bake 8 – 10 minutes. Cool on rack. If you don’t want to roll & cut cookies, you can make 1” balls, place on cookie sheet and gently push down with fork – like you would do with a peanut butter cookie.





 
         
     

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