• 5servings
  • 12minutes
  • 89calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup white sugar

  2. 2 teaspoons ground ginger

  3. 1 teaspoon ground nutmeg

  4. 1 teaspoon ground cinnamon

  5. 1/2 teaspoon salt

  6. 1 1/2 teaspoons baking soda

  7. 1 cup margarine, melted

  8. 1/2 cup evaporated milk

  9. 1 cup unsulfured molasses

  10. 3/4 teaspoon vanilla extract

  11. 3/4 teaspoon lemon extract

  12. 4 cups unbleached all-purpose flour

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.

  2. In a large bowl, stir together the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix in the melted margarine, evaporated milk, molasses, vanilla, and lemon extracts. Stir in the flour, 1 cup at a time, mixing well after each addition. The dough should be stiff enough to handle without sticking to fingers. If necessary, increase flour by up to 1/2 cup to prevent sticking.

  3. When the dough is smooth, roll it out to 1/4 inch thick on a floured surface, and cut into cookies. Place cookies on the prepared cookie sheets.

  4. Bake for 10 to 12 minutes in the preheated oven. The cookies are done when the top springs back when touched. Remove from cookie sheets to cool on wire racks.


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