Homemade Gingerbread Cookies

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Name: Gingerbread Cookies
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1/2 cup Butter or Margarine Room Temperature; 1/2 cup Brown sugar Packed; 1/2 cup Molasses; 1 Egg; 3 cups All-Purpose Flour; 1 teaspoon Baking soda; 2 teaspoons Ground Cinnamon; 1/2 teaspoon Ground Ginger; 1/4 teaspoon Nutmeg; 1/4 teaspoon Allspice; 1 1/2 cups Powdered sugar; 1 teaspoon Vanilla; 2-3 tablespoons Milk

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INGREDIENTS

1/2 cup Butter or Margarine ; Room Temperature
1/2 cup Brown sugar ; Packed
1/2 cup Molasses
1 Egg
3 cups All-Purpose Flour
1 teaspoon Baking soda
2 teaspoons Ground Cinnamon
1/2 teaspoon Ground Ginger
1/4 teaspoon Nutmeg
1/4 teaspoon Allspice
1 1/2 cups Powdered sugar
1 teaspoon Vanilla
2-3 tablespoons Milk

Servings

INSTRUCTIONS

Preheat oven to 350°F. Grease baking sheets. In a large bowl, beat together butter or margarine, brown sugar, molasses and egg until fluffy. Add flour, baking soda, cinnamon, ginger, nutmeg and allspice, beating until blended. Use immediately or wrap and refrigerate up to 1 week. On a floured surface, roll dough ¼ inch thick. With lightly floured cookie cutters, cut into desired shapes. Place 1 inch apart on greased baking sheets. If cookies are to be used as Christmas-tree ornaments, use a plastic drinking straw to cut a hole in each cookie, 1/2 inch from top edge, removing excess dough. Bake 8 to 12 minutes, depending on cookie size, or until firm but not dark. Cool 10 minutes on pan; then remove to racks to cool. Prepare Frosting Paint & Icing, tinting colors and thinning with water as desired. Decorate cookies, as desired, using artist’s brushes to paint on thinned icing mixture and using a pastry bag fitted with desired decorating tube to pipe thicker icing. Allow icing to dry between applications of additional layers of color or design. Let stand until set. Makes about 20 (5-inch) cookies.

-Variation--Giant Gingerbread Cookies: Divide dough into 2 equal portions. On a greased and lightly floured baking sheet, roll each portion into a 14x11 inch rectangle. Using desired paper patters about 10x7 inch, cut out 2 giant cookies from each dough portion. Arrange 2 cookies, 1-1 ½ inches apart, on each greased baking sheet. Re-roll remaining dough scraps; cut out another giant cookie or smaller cookies. Bake 12 to 14 minutes or until firm, watching carefully to avoid over-baking. Cool on baking sheets; then remove to flat surface, such as cardboard, to store. Decorate with Frosting Paint & Icing. Makes about 5 large (10x7 inch) cookies.

Icing-- 1 ½ cup powdered sugar, 1 tsp. vanilla , 2-3 Tbsps. Milk

--Mix & put in pastry bag w/decorator tip & outline cookie, eyes, nose & mouth. Use 2 plain M&M’s (green & red) for button.

NOTES

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Gingerbread Cookies

1/2 cup Butter or Margarine Room Temperature
1/2 cup Brown sugar Packed
1/2 cup Molasses 
1  Egg 
3 cups All-Purpose Flour 
1 teaspoon Baking soda 
2 teaspoons Ground Cinnamon 
1/2 teaspoon Ground Ginger 
1/4 teaspoon Nutmeg 
1/4 teaspoon Allspice 
1 1/2 cups Powdered sugar 
1 teaspoon Vanilla 
2-3 tablespoons Milk

Preheat oven to 350°F. Grease baking sheets.  In a large bowl, beat together butter or margarine, brown sugar, molasses and egg until fluffy.  Add flour, baking soda, cinnamon, ginger, nutmeg and allspice, beating until blended.  Use immediately or wrap and refrigerate up to 1 week.  On a floured surface, roll dough ¼ inch thick.  With lightly floured cookie cutters, cut into desired shapes.  Place 1 inch apart on greased baking sheets.  If cookies are to be used as Christmas-tree ornaments, use a plastic drinking straw to cut a hole in each cookie, 1/2 inch from top edge, removing excess dough.  Bake 8 to 12 minutes, depending on cookie size, or until firm but not dark.  Cool 10 minutes on pan; then remove to racks to cool.  Prepare Frosting Paint & Icing, tinting colors and thinning with water as desired.  Decorate cookies, as desired, using artist’s brushes to paint on thinned icing mixture and using a pastry bag fitted with desired decorating tube to pipe thicker icing.  Allow icing to dry between applications of additional layers of color or design.  Let stand until set.  Makes about 20 (5-inch) cookies.

-Variation--Giant Gingerbread Cookies:  Divide dough into 2 equal portions.  On a greased and lightly floured baking sheet, roll each portion into a 14x11 inch rectangle.  Using desired paper patters about 10x7 inch, cut out 2 giant cookies from each dough portion.  Arrange 2 cookies, 1-1 ½ inches apart, on each greased baking sheet.  Re-roll remaining dough scraps; cut out another giant cookie or smaller cookies.  Bake 12 to 14 minutes or until firm, watching carefully to avoid over-baking.  Cool on baking sheets; then remove to flat surface, such as cardboard, to store.  Decorate with Frosting Paint & Icing.  Makes about 5 large (10x7 inch) cookies.

Icing--   1 ½ cup powdered sugar,   1 tsp. vanilla  , 2-3 Tbsps. Milk
	--Mix & put in pastry bag w/decorator tip & outline cookie, eyes, nose & mouth.  Use 2 plain M&M’s (green & red) for button.

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Nutrition

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Serving Size: 1 Serving (1152g)
Recipe Makes: 1 Servings

Calories: 5277
Calories from Fat: 2523 (48%)

Amt Per Serving		% DV

	Total Fat 280.4g	374 %
	Saturated Fat 175.7g	879 %
	Monounsaturated Fat 72g
	Polyunsanturated Fat 12g
Cholesterol 732.1mg		225 %
Sodium 6846.8mg		236 %
Potassium 3235.9mg		85 %
Total Carbohydrate 665g		196 %
	Dietary Fiber 13.2g	53 %
	Sugars, other 651.8g
Protein 40.6g		58 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5277

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