Total Time
36mins
Prep 30 mins
Cook 6 mins

A classic gingerbread cookie, posted in a response for a recipe. From a 1992 Better Homes and Gardens Classic Christmas Cookies booklet.

Ingredients Nutrition

Directions

  1. In a large mixing bowl beat margarine or butter with an electric mixer on med.
  2. to high speed about 30 seconds, or till softened.
  3. Add about half the remaining flour and all of the sugar, molasses, egg, baking soda, ginger, cinnamon, and cloves.
  4. Beat until thoroughly combined, scraping sides of bowl occasionally.
  5. Beat or stir in remaining flour.
  6. Divide dough in half; cover and chill about 3 hours or until dough is easy to handle.
  7. Preheat oven to 375°.
  8. On a lightly floured surface, roll out each half of dough to 1/8-inch thickness.
  9. Using a 3 to 4 inch cookie cutter, cut dough into shapes.
  10. Place 1 inch apart on a greased cookie sheet.
  11. Bake in a 375° oven for 5-6 minutes, or till edges are firm.
  12. Cool on cookie sheet for 1 minute and then transfer to a wire rack to cool completely.

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