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Gingerbread cookies that can be cut into fun shapes for the holiday season.
Combine sugar, butter, egg, molasses and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add all remaining cookie ingredients; beat at low speed until well mixed.
Divide dough in half; wrap in plastic food wrap. Refrigerate 1-2 hours or until firm.
Heat oven to 375°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 4-inch cookie cutter. Place cookies, 1 inch apart, onto ungreased cookie sheets. Bake 6-9 minutes or until set. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in bowl. Beat at low speed, adding enough milk for desired spreading consistency. Decorate cooled cookies with frosting as desired.
Dietary Fiber: <1g
I wanted to finally try a gingerbread cookie for the holidays and picked this one based on the reviews. We had extended family in town and everyone liked them even without the icing. Spicy but without a heavy "gingerbread" flavor. I didn't change anything about the recipe but I did need to keep adding more flour...probably between 1/8 & 1/4 cup.
We use this recipe every holiday for the past 12 years. The grandchildern look forward to making coookies with PaPa each year. All ages love these cookies including those who do not like ginger cookies. The cinnamon is the secret making these ginger cookies great.
I found the best way to do this recipe is to use apple pie spice instead of the ginger and cinnamon. Just combine the measurements. Apple pie spice contains an even blend of cinnamon, ginger, nutmeg, allspice, and ground cloves. Gives the cookies extra flavor.
I've been making this recipe for years. It's just wonderful! Somewhere along the line I started frosting them with a thin, all-over glaze, which I think is more delicious than the thick frosting. Here it is: 4 C. sifted powdered sugar, 1/4 C. milk. Stir together and add more milk 1 tsp. at a time until of drizzling consistency. For gingerbread, I add vanilla, 1 tsp. or less. For sugar cookies, I add almond flavoring. Just smooth the drippy glaze over the whole top of the cookie and leave them on a rack or wax paper until glaze is dry. They are delightfully smooth and shiny and delicious. You can decorate by adding raisins or dragees for eyes as well.
My first time making gingerbread cookies and these turned out perfect!!! I didn't make any changes to the recipe. Perfect in taste and perfect for using with cookie cutters!!!
My first attempt at gingerbread and I wanted a good tasting cookie - one that wasn't just for hanging on the tree and THIS IS IT! I won't try any other. They came out soft and chewy, yet we were still able to decorate them.
At least, I hope this is the same recipe I found on a box of butter seven years (and three military moves) ago! My son (then three, now ten) loved the cookies and is asking for them again, and I couldn't find the recipe!
I added 1/2 tsp extra vanilla because I love vanilla and reduced cinnamon to 1tsp because I think too much cinnamon overpowers the flavor of anything. Other than that this is the BEST ginger cookie I've ever had. I love it.
This is a beautiful dough to work with, easy to roll out and bakes well. I have been baking these for years and are a family favorite!
This is the easiest gingerbread dough to work with! I increased the spices by another 1/2 tsp each and everyone agrees it is the perfect gingerbread. Highly recommend this recipe, it's great; I will never use another again!
This is my absolute favorite gingerbread cookie recipe. I've been using it for years. It has just the right balance of ginger and cinnamon. It isn't Christmas at my house without these cookies!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1090
© 2014 Land O'Lakes, Inc.
I have a bit of an obsession. Lately, I cannot get enough of s’mores. If you take a look at my Pinterest board, you’ll notice that half of my pins are s’more-related. S’more cupcakes, s’more puppy chow, s’more lattes...it just never ends. So, it’s no surprise that I developed a recipe for S’mores Bars.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
I have a bit of an obsession. Lately, I cannot get enough of s’mores. If you take a look at my Pinterest board, you’ll notice that half of my pins are s’more-related. S’more cupcakes, s’more puppy chow, s’more lattes...it just never ends. So, it’s no surprise that I developed a recipe for S’mores Bars. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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