Gingerbread Cookies Made Simple

Table of Contents

Servings: 40


1 cup granulated sugar
1/2 cup brown sugar, packed
1 cup butter or margarine, softened
3 tablespoons molasses
1 egg
3 tablespoons milk (or your favorite milk substitute)
3 1/4 cups all-purpose flour
2 teaspoons baking soda
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Your favorite ginger bread decorations


Beat granulated sugar, brown sugar, butter and molasses in large bowl with electric mixer on medium speed, or mix with spoon, until well mixed. Stir in egg and milk (or milk substitute) until blended. Stir in flour, baking soda, cinnamon, ginger, nutmeg and cloves. Cover and refrigerate for about 30-60 minutes or until firm.

Heat oven to 350°F. Roll dough on floured non-stick surface to about 1/8-­inch thickness, roll dough out half at a time. Cut with floured 2 1/2­-inch gingerbread man (or woman) cookie-cutters, or use your favorite gingerbread house pattern. Place at least 1 inch apart on ungreased cookie sheet.

Bake 9 minutes or until set. Remove from cookie sheet and place on cooling rack (or wooden cutting board); let cool to room temperature.

Decorate and enjoy!

Here are more amazingly simple recipes to try right now.


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