Try this Holiday Gingerbread Cookies recipe, or contribute your own.
Suggest a better descriptionIn 3-quart saucepan over medium heat, heat molasses, margarine and brown sugar until mixture boils, stirring occasionally to blend well. Remove from heat; cool. In large bowl, combine flour, ginger, cinnamon, baking powder, baking soda and nutmeg. Blend egg into molasses mixture. With spoon, stir molasses mixture into flour mixture until smooth. Wrap dough in plastic wrap; chill at least 1 hour. Heat oven to 350F. Divide dough in half. On floured surface, roll dough to 1/8 to 1/4-inch thickness. Cut with floured 5 x 3-inch gingerbread cookie cutter (or knife your own design). Carefully lift with metal spatula onto lightly greased cookie sheet. Bake for 10 to 14 minutes or until no indentation remains when touched. Remove from sheet; cool on wire rack. Decorate as desired with icing and candies. Store in tightly covered container for up to 2 weeks.
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Serving Size: 1 Cookie (46g) | ||
Recipe Makes: 24 | ||
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Calories: 209 | ||
Calories from Fat: 105 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 8.8mg | 3 % | |
Sodium 180.6mg | 6 % | |
Potassium 113.1mg | 3 % | |
Total Carbohydrate 24.3g | 7 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 23.7g | ||
Protein 2.1g | 3 % | |
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. |
Calories per serving: 209
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