Prep 15 mins
Cook 10 mins
Nothing puts me more in the mood for Christmas than these gingerbread cookies. Hope you enjoy them. Prep time does not include chilling time or time to shape and decorate the cookies.
- 1⁄2 cup brown sugar
- 1 teaspoon ginger
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon cinnamon
- 3⁄4 teaspoon baking soda
- 1⁄2 cup stick margarine, melted
- 1⁄4 cup milk
- 1⁄2 cup molasses
- 1⁄4 teaspoon vanilla
- 1⁄4 teaspoon lemon juice
- 2 cups flour
- Sift together flour, spices, and baking soda; set aside.
- In another bowl combine melted margarine and brown sugar together until well combined. Add milk, molasses, vanilla and lemon juice. Add flour mixture. Mix well.
- Let chill in fridge for about an hour.
- Preheat oven to 350°F.
- Take cookie dough out of fridge, roll and shape into various shapes(gingerbread men, xmas trees, hearts, what ever tickles your fancy!) and decorate with sprinkles or chocolate chips for eyes, mouth, and buttons if desired.(you can wait until afterwards to decorate with icing too!).
- Tranfer cookie shapes to ungreased cookie sheet and bake for 8-10 minutes.
- Eat right hot of the oven or transfer to wire racks to cool.
Never made gingerbread cookies before so I tried it. I didn't have stick margerine and subbed butter instead. Also no lemon juice so I left that out. The dough was very sticky and would have taken a LOT of flour to be rollable. So I don't know if this was my fault or not. It was late when I got around to the rolling part and gave up. I used my hands to form into small balls and flattened with a fork. They tasted good, kids didn't like them but they are picky. I really liked dipped in applesauce. Good recipe.
BTC thanks for a great introduction to gingerbread! As a first-time gingerbreader I found your recipe easy to follow and was very happy with the results. The only change I made was to use 100% vegan stick margarine which is free from trans fats. The cookies I made were quite small (I got about 50 of them), so each batch took 5 minutes. After cooling they were soft and sweet and gingery. Yum!
The cookies turned out to be very nice and tender, unlike many gingerbread cookies which are very hard. Although this made it a better tasting cookie it they ended up being a little too fragile and we ended up with a few with broken legs and heads which we gladly ate :).