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    You are in: Home / Recipes / Katy's Gingerbread Cookies Recipe
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    Katy's Gingerbread Cookies

    Katy's Gingerbread Cookies. Photo by Chef #1467835

    1/2 Photos of Katy's Gingerbread Cookies

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Katy4's Note:

    Holiday favorite that family, coworkers, and friends ask for every year.

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    For cookies

    For icing

    Directions:

    1. 1
      Preheat over to 350*.
    2. 2
      Blend together butter and sugar until fluffy.
    3. 3
      In a separate small bowl combine molasses and 5 tbls. water with a fork.
    4. 4
      Stir molasses mixture into butter mixture.
    5. 5
      Sift together remaining dry ingredients.
    6. 6
      Sift again, and then stir into the butter mixture, 1/2 a cup at a time, until blended.
    7. 7
      Wrap dough in waxed paper and refrigerate for several hours.
    8. 8
      You can also freeze the dough at this point for several weeks.
    9. 9
      When ready to bake - take dough out of fridge a part at a time.
    10. 10
      Grease cookie sheets.
    11. 11
      Roll out on lightly floured surface until thin, roughly 1/8 of an inch thick.
    12. 12
      Cut dough with floured cookie cutters.
    13. 13
      Bake about 8 minutes. Cookies should be just slightly browned on the bottom.
    14. 14
      Let cool on rack.
    15. 15
      For icing: Combine confectioners sugar, a few drops of water and a few drops of food coloring.
    16. 16
      Prep time is to make dough, cook time is the actual rolling and baking. Cookie yield is a guess as it depends on how big your gingerbread man cutter is!

    Ratings & Reviews:

    • on December 08, 2009

      55

      I have made these many times now and they are great! My husband has an egg allergy and it is so nice to have chewy, moist cookies!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 23, 2009

      55

      My daughter has allergies, and I had about given up on trying to make tasty cookies for her. Everything came out with a weird texture. But these are GREAT! I substituted shortening for the butter because of her dairy allergy and used half oatmeal flour. They rolled and cut wonderfully and stayed soft and chewy after baked. The cookies are delicious without icing, but the icing definitely adds sweetness, which my daughter loves. I enjoy these myself! Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 01, 2006

      55

      THANK YOU so much for posting this recipe. I was beginning to think that we weren't going to have any gingerbread cookies this year, due to egg allergies, then I found your cookies! My husband doesn't normally like gingerbread anything, but he gobbled this up whenever had the chance! That's just how good they are! I followed everything to a tee (i used the brown sugar rather than white) and they came out perfect. Thanks again for posting this little gem!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Katy's Gingerbread Cookies

    Serving Size: 1 (859 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 113.7
     
    Calories from Fat 29
    25%
    Total Fat 3.2 g
    4%
    Saturated Fat 1.9 g
    9%
    Cholesterol 8.1 mg
    2%
    Sodium 64.6 mg
    2%
    Total Carbohydrate 19.7 g
    6%
    Dietary Fiber 0.4 g
    1%
    Sugars 7.4 g
    29%
    Protein 1.5 g
    3%

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