Made with a combination of fresh and ground ginger, cardamom, cinnamon and cloves, these gingerbread cookies are extra-spicy and very crisp. You could leave them plain, if you like, but painting them with brightly colored royal icing and sprinkling them with sugar makes them shine. Gingerbread keeps better than many other kinds of cookies. These will last for at least 2 weeks — probably even longer — stored in an airtight container at room temperature.
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Serving Size: 1 dozen cookie (24g) | ||
Recipe Makes: 12 dozen coo | ||
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Calories: 144 | ||
Calories from Fat: 142 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.8g | 21 % | |
Saturated Fat 9.9g | 49 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 58.3mg | 18 % | |
Sodium 163.4mg | 6 % | |
Potassium 15.7mg | 0 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.3g | ||
Protein 0.7g | 1 % | |
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: 144
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