German Gingerbread Cookies
Yield
36 servingsPrep
20 minCook
8 minReady
30 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
¾ | cup |
margarine
soft |
|
½ | cup |
brown sugar
|
* |
2 | teaspoons |
ginger
|
|
½ | teaspoon |
salt
|
|
1 | teaspoon |
cinnamon
|
|
¼ | teaspoon |
cloves
ground |
|
1 | large |
eggs
|
|
¾ | cup |
molasses
|
|
3 | cups |
all-purpose flour
|
|
1 | teaspoon |
baking soda
|
|
½ | teaspoon |
baking powder
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
177 | ml |
margarine
soft |
|
118 | ml |
brown sugar
|
* |
1E+1 | ml |
ginger
|
|
2.5 | ml |
salt
|
|
5 | ml |
cinnamon
|
|
1.3 | ml |
cloves
ground |
|
1 | each |
eggs
|
|
177 | ml |
molasses
|
|
7.1E+2 | ml |
all-purpose flour
|
|
5 | ml |
baking soda
|
|
2.5 | ml |
baking powder
|
Directions
Mix all ingredients together well.
Make balls of dough the size of walnuts, and place them on a greased cookie sheet 3 to 4 inches apart.
Flatten with a glass dipped in sugar.
Bake at 325℉ (160℃) for 6 to 8 minutes.
Or, if you like, refrigerate overnight.
Roll out cold dough for cookie shapes cut with cookie cutters.
If dough is sticky, add flour.
Decorate cookies if desired.