Ingredients for Shelb's Christmas Gingerbread Cookies
- 1 cup packed light brown sugar
- Ginger
- Nutmeg
- Cinnamon
- 1 teaspoon baking soda
- Margarine
- 1/2 cup milk
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 3 cups all-purpose flour
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How to Make Shelb's Christmas Gingerbread Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, and baking soda. Set aside.
- In a separate bowl, cream together the melted margarine and brown sugar until smooth.
- Add the milk, molasses, vanilla extract, and lemon juice to the wet ingredients. Mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 1 hour (or up to overnight).
- On a lightly floured surface, roll out the dough to about 1/4 inch thickness.
- Use cookie cutters to cut out desired shapes.
- Transfer cookies to prepared baking sheets.
- Bake for 8-10 minutes, or until edges are lightly golden brown.
- Let cookies cool on baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Decorate with sprinkles, chocolate chips, or other desired toppings once the cookies are completely cool.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
44g
Fat
5g
Carbs
7g
