Gingerbread Cookies


Gingerbread Cookies

“Not the buttons! Not my gumdrop buttons!!!”

Whenever I eat gingerbread cookies, I can’t help but think of the scene  from Shrek with the gingerbread man.

Luckily, these gingerbread cookies have no gumdrop buttons to lose…(and unfortunately, I forgot to photograph them after I put icing on them)

However, they are delicious and have the perfect amount of sugar and spice (and everything nice) and did not last very long in my house, gumdrop buttons or not.

Gingerbread Cookies


1/2 cup margarine
1/2 cup sugar
1/2 cup molasses
1 egg yolk
2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ginger
1/2 teaspoon ground nutmeg


In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk.
Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
Preheat the oven to 350 degrees F.
On a lightly floured surface, roll the dough out to 1/4 inch thickness.
Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on cookie sheets.
Bake for 10 minutes in the preheated oven, rotating halfway through. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.



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