Sam’s Gingerbread Cookie Recipe

Gingerbread Cookies

  • ¾ cup light or dark molasses
  • 1 ½ sticks margarine
  • ¾ cup firmly packed light brown sugar
  • 3 2/3 cups all-purpose flour
  • 2-3 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground nutmeg
  • 1 egg

Heat molasses, margarine and brown sugar until mixture boils, stirring occasionally to blend well. Remove from heat, cool. In a large bowl combine flour, ginger, cinnamon, baking powder, baking soda and nutmeg. Blend egg into cooled molasses mixture (make sure it is cooled enough otherwise egg will cook in the mixture). With spoon stir molasses mixture into flour mixture until smooth. Wrap dough in plastic wrap and chill one hour.
Heat oven to 350. Divide dough in half. On floured surface roll dough to 1/8 -1/4 inch thickness. Cut with floured cookie cutters. Lift with spatula and place on greased cookie sheet. Bake 10-14 minutes. Remove from sheet and cool on wire rack. Decorate as desired and store in covered container up to 2 weeks.

Icing

  • 3 egg whites
  • ½ tsp cream of Tartar
  • 1 lb. box of powdered sugar
  • 1 tsp vanilla or almond extract
  • food coloring as desired

Beat egg whites and cream of tartar until stiff. Blend in powdered sugar gradually. Add flavoring and beat until it forms straight peaks. Pipe onto cookies with pastry bag.


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