Gingerbread Cookies(Makes 50 To 60 Small Cookies)
Warm, spiced gingerbread cookies with rich molasses and fragrant spices, perfect for holiday gatherings or festive treats that appeal to all ages.
Ingredients
Instructions
- Combine the sugar, ginger, nutmeg, cinnamon, salt, and baking soda in a bowl. Mix well.
- Add the melted margarine, evaporated milk, and molasses to the dry ingredients. Mix thoroughly.
- Stir in the vanilla extract.
- Gradually add the flour, about 1 cup at a time, stirring constantly until the dough is stiff enough to handle without sticking to fingers.
- Knead the dough until smooth, adding up to 1 additional cup of flour if needed to prevent sticking.
- Roll out the dough on a floured surface to about 1/4-inch thickness.
- Cut into cookies using cookie cutters.
- Place cookies on floured or greased cookie sheets.
- Bake in a preheated 375°F oven for 10 to 12 minutes, until cookies spring back when touched.
Tips & Substitutions
For the best flavor, allow the dough to chill for at least an hour before rolling it out. If you prefer a spicier cookie, consider increasing the ginger and cinnamon. You can substitute half the margarine with unsalted butter for a richer taste. If you don't have evaporated milk, regular milk can work in a pinch, though the texture may vary slightly.
Serving Suggestions
These gingerbread cookies make a delightful treat during the holidays and pair beautifully with a steaming cup of tea or coffee. For a festive presentation, consider decorating them with icing and sprinkles. They also complement well with sides like Pecan-Orange Sweet Potatoes or can be served alongside a warm bowl of Fruit Cocktail Cheese Ball.
Storage & Reheating
Store the baked gingerbread cookies in an airtight container at room temperature for up to a week. To keep them fresh longer, consider freezing the cookies in a single layer, then transferring them to a freezer-safe container. When ready to enjoy, thaw at room temperature for a few hours.
Nutrition & Diet Analysis (per serving)
Each serving of Gingerbread Cookies(Makes 50 To 60 Small Cookies) contains roughly 41 calories, with 1g protein, 5g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser cookie. You might want to blend half whole wheat and half all-purpose for a lighter texture while still adding some nutritional value.
How can I make these cookies softer?
To achieve a softer gingerbread cookie, reduce the baking time slightly, checking for doneness at the 8-minute mark. You can also add an extra tablespoon of margarine to the dough for a chewier texture.
Can I make the dough ahead of time?
Absolutely! You can make the dough up to a week in advance. Wrap it tightly in plastic wrap and refrigerate. When you're ready to bake, let it sit at room temperature for about 30 minutes before rolling it out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).