Gingerbread Cookies
If you have around 45 minutes to spend in the kitchen, Gingerbread Cookies might be a tremendous lacto ovo vegetarian recipe to try. For 38 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains about 3g of protein, 5g of fat, and a total of 264 calories. This recipe serves 30. 98 people have made this recipe and would make it again. Head to the store and pick up baking soda, ground cinnamon, dark molasses, and a few other things to make it today. It is perfect for Christmas. It works well as a very budget friendly hor d'oeuvre. It is brought to you by Allrecipes. With a spoonacular score of 34%, this dish is not so outstanding. Try Gingerbread Cookies And Citrus Sugar Cookies, Serious Cookies: Gingerbread Roll-Out Cookies, and Gingerbread Cookies for similar recipes.
Servings: 30
Ingredients:
2 teaspoons baking soda
1 cup packed brown sugar
1 (16 ounce) package chocolate frosting
1 1/2 cups dark molasses
7 cups all-purpose flour
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 teaspoons ground ginger
1 teaspoon salt
1/3 cup shortening
2/3 cup cold water
Equipment:
baking sheet
oven
Cooking instruction summary:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one cookie sheet. Mix together the molasses, brown sugar, water and shortening. Sift together the flour, baking soda, salt, allspice, ginger, cloves and cinnamon. Add to sugar mixture and mix well. Cover and refrigerate for 2 hours. Roll dough 1/4 inch thick on floured board. Cut with floured gingerbread cutter. Place about 2 inches apart on cookie sheet. Bake for 10-12 minutes. Cool and decorate with frosting. Kitchen-Friendly View
Step by step:
1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one cookie sheet.
2. Mix together the molasses, brown sugar, water and shortening.
3. Sift together the flour, baking soda, salt, allspice, ginger, cloves and cinnamon.
4. Add to sugar mixture and mix well. Cover and refrigerate for 2 hours.
5. Roll dough 1/4 inch thick on floured board.
6. Cut with floured gingerbread cutter.
7. Place about 2 inches apart on cookie sheet.
8. Bake for 10-12 minutes. Cool and decorate with frosting.
Nutrition Information:
covered percent of daily need
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