German Gingerbread Cookies
German Gingerbread Cookies recipe
Yield
36 servingsPrep
20 minCook
8 minReady
30 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
margarine
soft |
|
| ½ | cup |
brown sugar
|
*
|
| 2 | teaspoons |
ginger
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
cloves
ground |
|
| 1 | large |
eggs
|
|
| ¾ | cup |
molasses
|
|
| 3 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
margarine
soft |
|
| 118 | ml |
brown sugar
|
*
|
| 1E+1 | ml |
ginger
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
cinnamon
|
|
| 1.3 | ml |
cloves
ground |
|
| 1 | each |
eggs
|
|
| 177 | ml |
molasses
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
baking powder
|
|
Directions
Mix all ingredients together well.
Make balls of dough the size of walnuts, and place them on a greased cookie sheet 3 to 4 inches apart.
Flatten with a glass dipped in sugar.
Bake at 325℉ (160℃) for 6 to 8 minutes.
Or, if you like, refrigerate overnight.
Roll out cold dough for cookie shapes cut with cookie cutters.
If dough is sticky, add flour.
Decorate cookies if desired.
