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CLASSIC GINGERBREAD COOKIES

Updated on November 21, 2012

These edible decorations are very sturdy and can be hung on the tree or just about anywhere. But be sure to make the holes before you bake the cookies

Ingredients

2-1/4 cups all-purpose flour

1/2 cup granulated sugar

1/2 cup butter or margarine, softened

1/2 cup molasses

1 egg

1-1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon grated nutmeg

1 cup confectioners' sugar

2 tablespoons milk

Assorted decorations

Directions

In a large bowl, combine flour, sugar, butter, molasses, egg, cinnamon, baking powder, ginger, cloves, baking soda, salt, and nutmeg. With a mixer at medium speed, beat until well-mixed. Wrap in plastic wrap and refrigerate 1 hour.

Preheat oven to 350°F. On a lightly floured surface with a lightly floured rolling pin, roll dough 1/8-inch thick. Use cookie cutters to create desired ornament shapes, and place on ungreased cookie sheets about 1/2 inch apart. Using a skewer or the tip of a knife, make a hole in the top of each cookie. Reroll trimmings and cut. Bake 8 minutes, or until lightly browned around the edges. With a spatula, transfer to wire racks to cool completely.

Combine confectioners' sugar with just enough milk to make a smooth icing. Spoon into a pastry bag fitted with a writing tip, or use a plastic bag and snip the tip from one corner to make a small hole. Pipe designs on cooled cookies and decorate as desired. Set aside to dry completely.

Nutrition Facts

1 cookie:

Calories 136

Saturated Fat 0g

Total Fat 5g

Protein 3g

Carbohydrate 23g

Fiber 1g

Sodium 142mg

Cholesterol 20mg

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