Gingerbread cookies

¾ cup molasses
¾ cup butter

3 ⅔ cup flour
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon baking soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon

¾ cup dark brown sugar
1 egg

Heat molasses in large saucepan. Remove from heat, stir in butter, let cool. Stir in dry ingredients and sugar. Add egg, mix well. Chill until stiff enough to roll.

Divide in half, keeping second half in refrigerator while working the first. Roll ⅛ to ¼ inch thick on lightly floured surface. Cut into desired shapes and place on lightly greased cookie sheets. Bake in preheated 350° F. oven, for 12 minutes or until lightly browned around the edges. Cool and decorate.

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