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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Autumn Gingerbread Cookies Recipe

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This recipe for Autumn Gingerbread Cookies is from The Easter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 c light or dark molasses
3/4 c margarine
3/4 c firmly packed light brown sugar
3 2/3 c all-purpose flour
2 to 3 tsp ground ginger
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
1 egg
Directions:
Directions:
In 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 1 hour.

Heat oven to 350ºF. Divide dough in half. On floured surface, roll dough to 1/8 to 1/4 inch thickness. Cut with floured 5x3 inch gingerbread cookie cutter. 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.
Number Of Servings:
Number Of Servings:
2 Dozen

 

 

 

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