Gingerbread Cookies I
Serves: 2
Zoie Ernser
1 January 1970
Based on User reviews:
39
Spice
46
Sweetness
56
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
White Sugar2 tsps
Ground Ginger1 tsp
Ground Nutmeg1 tsp
Ground Cinnamon1 tsp
Salt1.5 tsps
Baking Soda1 cup
Margarine (melted)1 cup
Evaporated Milk1 cup
Molasse (unsulfured)3 tsp
Vanilla Extract4 cups
Unbleached All-Purpose FlourDirections:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Lightly grease cookie sheets
3
In a large bowl, stir together the sugar, ginger, nutmeg, cinnamon, salt, and baking soda
4
Mix in the melted margarine, evaporated milk, molasses, vanilla, and lemon extracts
5
Stir in the flour, 1 cup at a time, mixing well after each addition
6
The dough should be stiff enough to handle without sticking to fingers
7
If necessary, increase flour by up to 1/2 cup to prevent sticking
8
When the dough is smooth, roll it out to 1/4 inch thick on a floured surface, and cut into cookies
9
Place cookies on the prepared cookie sheets
10
Bake for 10 to 12 minutes in the preheated oven
11
The cookies are done when the top springs back when touched
12
Remove from cookie sheets to cool on wire racks