Ginger Molasses Cutout Cookies

Ginger Molasses Cutout Cookies could be just the lacto ovo vegetarian recipe you've been looking for. This recipe makes 36 servings with 92 calories, 1g of protein, and 3g of fat each. For 15 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. If you have baking soda, water, ground cinnamon, and a few other ingredients on hand, you can make it. 153 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. It works well as a very affordable hor d'oeuvre. It is brought to you by Magnolia Days. Overall, this recipe earns a rather bad spoonacular score of 10%. Similar recipes include Molasses Cutout Cookies, Soft Molasses Cutout Cookies, and Whole Wheat Ginger Cutout Cookies.

Servings: 36

Cooking duration: 90 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Cream butter and brown sugar in a large bowl until light and fluffy. Add molasses and egg and beat to combine.Whisk together flour, ginger, baking soda, salt, cinnamon, and mace in a medium bowl. Add to creamed mixture and beat until just combined.Add water and vinegar and mix to combine. Place plastic wrap on directly on top of the dough in the bowl and chill overnight.Pre-heat oven to 350F. Line cookie sheets with non-stick liner or parchment paper.Divide dough in half. Roll one half of the dough to -inch thickness or a lightly floured work surface. Keep the other half of the dough chilled until rolling.Note the dough with be soft and somewhat sticky. Move it around on the work surface and sprinkle with flour while rolling to keep it from sticking. Chill dough if it becomes too warm or work in smaller batches.Cut dough with cookie cutters and place cutouts 2-inches apart on cookie sheets. Place baking sheet in refrigerator until ready to go in the oven.You can gather up dough after cutting for more cookies. Chill thoroughly before re-rolling.Bake until the edges have slightly browned, about 14 minutes. Transfer cookies to wire rack to cool completely.

 

Step by step:

1. Cream butter and brown sugar in a large bowl until light and fluffy.

2. Add molasses and egg and beat to combine.

3. Whisk together flour, ginger, baking soda, salt, cinnamon, and mace in a medium bowl.

4. Add to creamed mixture and beat until just combined.

5. Add water and vinegar and mix to combine.

6. Place plastic wrap on directly on top of the dough in the bowl and chill overnight.Pre-heat oven to 350F. Line cookie sheets with non-stick liner or parchment paper.Divide dough in half.

7. Roll one half of the dough to -inch thickness or a lightly floured work surface. Keep the other half of the dough chilled until rolling.Note the dough with be soft and somewhat sticky. Move it around on the work surface and sprinkle with flour while rolling to keep it from sticking. Chill dough if it becomes too warm or work in smaller batches.

8. Cut dough with cookie cutters and place cutouts 2-inches apart on cookie sheets.

9. Place baking sheet in refrigerator until ready to go in the oven.You can gather up dough after cutting for more cookies. Chill thoroughly before re-rolling.

10. Bake until the edges have slightly browned, about 14 minutes.

11. Transfer cookies to wire rack to cool completely.

Nutrition Information:

covered percent of daily need