Recipe by BestTeenChef
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.
Top Review by elieugene6
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.
- 118.29 ml brown sugar
- 4.92 ml ginger
- 2.46 ml nutmeg
- 2.46 ml cinnamon
- 3.69 ml baking soda
- 118.29 ml stick margarine, melted
- 59.14 ml milk
- 118.29 ml molasses
- 1.23 ml vanilla
- 1.23 ml lemon juice
- 473.18 ml flour
Directions See How It's Made
- 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.