Ingredients Jump to Instructions ↓

  1. 3/4 c Molasses, light or dark

  2. 3/4 c Margarine (1-1/2 sticks)

  3. 3/4 c Sugar, brown firmly packed

  4. 3 2/3 c Flour, all-purpose

  5. 2 ts Ginger, ground

  6. 2 ts Cinnamon, ground

  7. 1 t Baking Powder

  8. 1/2 ts Baking Soda

  9. 1/2 ts Nutmeg, ground

  10. 1 Egg Icing and assorted candies 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 at least

  11. 1 hour. Heat oven to

  12. 350F. Divide dough in half. On floured surface, roll dough to

  13. 1/8 to 1/4-inch thickness. Cut with floured

  14. 5 x 3-inch gingerbread cookie cutter (or knife your own design). Carefully lift with metal spatula onto lightly greased cookie sheet. Bake for 10 to 14 minutes or until no indentation remains when

Instructions Jump to Ingredients ↑

  1. 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.


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