Gingerbread cookies

By request, here is the recipe for the Gingerbread Cookies that I shared at last week’s cookie exchange:

Gingerbread Cookies — Debra Burgin

1 cup sugar
1 cup butter or margarine
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1/2 cup molasses
1 teaspoon vinegar
2 eggs
5 cups all-purpose flour
1 teaspoon baking soda

In saucepan, melt together sugar, butter, spices, and molasses.  Bring to boil, stirring constantly.  Pour into mixing bowl and allow to cool.  When lukewarm, beat in vinegar and eggs.  Gradually mix dry ingredients into molasses mixture.  Chill until needed, but bring to room temperature for easier rolling.  Roll on floured board to 1/8″ thickness and cut out shapes.  Re-roll scraps.  Bake on ungreased sheet for 10 minutes at 350 degrees.  Frost with Royal Icing when cool.

Makes about 100 3″ stars

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3 Responses to Gingerbread cookies

  1. Sally says:

    Is this a different recipe from your ginger snaps?

  2. Diva Connie says:


    Your cookies are the best I have ever had!


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