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GingerBread Cookies

GingerBread Cookies


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Description:

2. Cooking Directions Blend together flour, baking soda, baking powder, and spices in a large mixing bowl. Cream butter, SPLENDA(R) Granulated Sweetener and salt together in a large mixing bowl. Add eggs one at a time, beating well after each addition. Add the molasses and water. Stir well. Add the flour mixture and stir until well blended. Refrigerate dough 1-2 hours before rolling out and cutting into shapes. Preheat oven to 350 degrees F. Roll cookie dough out slightly less than 1/4 inch. Cut into desired shapes. Bake in preheated oven 8-10 minutes or until lightly browned on the bottom. Yield: 54 servings

Prep:

About Two hours.

Servings:

Submitted by:

Jess
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Ingredients

6
cups all-purpose flour
1
tsp baking soda
1/2
tsp baking powder
4
tsp ground ginger
4
tsp cinnamon
1
1/2 tsp ground cloves
1
cup unsalted butter, softened
1
cup SPLENDA(R) No Calorie Sweetener, Granulated
1
tsp salt
2
eggs
1
cup molasses
3
tbsp water

Directions

1.
2. Cooking Directions
2.
Blend together flour, baking soda, baking powder, and spices in a large mixing bowl.
3.
Cream butter, SPLENDA(R) Granulated Sweetener and salt together in a large mixing bowl. Add eggs one at a time, beating well after each addition. Add the molasses and water. Stir well. Add the flour mixture and stir until well blended. Refrigerate dough 1-2 hours before rolling out and cutting into shapes.
4.
Preheat oven to 350 degrees F. Roll cookie dough out slightly less than 1/4 inch. Cut into desired shapes. Bake in preheated oven 8-10 minutes or until lightly browned on the bottom.
5.
Yield: 54 servings
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