Recipe courtesy of Johanna Rosson
Johanna's Gingerbread Cookies
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- Level: Easy
- Total: 2 hr 30 min
- Prep: 15 min
- Inactive: 2 hr
- Cook: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 524
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 92 g
- Dietary Fiber
- 3 g
- Sugar
- 37 g
- Protein
- 9 g
- Cholesterol
- 77 mg
- Sodium
- 76 mg
- Level: Easy
- Total: 2 hr 30 min
- Prep: 15 min
- Inactive: 2 hr
- Cook: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 524
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 92 g
- Dietary Fiber
- 3 g
- Sugar
- 37 g
- Protein
- 9 g
- Cholesterol
- 77 mg
- Sodium
- 76 mg
Ingredients
Directions
- Sift the flour, cinnamon, ginger, cloves, and baking soda in a bowl.
- In a large mixing bowl, blend the butter and brown sugar until combined. Add the eggs, 1 at a time, and then the molasses. Slowly add the flour mixture. Mix well after each addition of flour. The dough will be stiff.
- Divide dough in half, flatten into 2 thick circles and wrap in plastic wrap.
- Refrigerate for 2 hours or until firm enough to roll out.
- Preheat oven to 350 degrees F.
- Roll out, cut into desired shapes and bake until golden brown.
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