Gingerbread Cookies

Adapted from B&G Foods, Inc.

  • 3/4 cup molasses
  • 3/4 cup margarine, softened
  • 3/4 cup light brown sugar, packed
  • 3 2/3 cups unbleached flour
  • 1 tbsp ginger
  • 2 tsps cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1 whole egg
  • Frosting:
  • 16 ozs powdered sugar
  • 3 tbsps meringue powder
  • 6 tbsps water, warmed
Gingerbread Cookies
In 3-quart saucepan over medium heat, combine molasses, margarine, and brown sugar. Heat until mixture boils, stirring occasionally to blend well. Remove from heat; cool. In mixing bowl, combine flour, ginger, cinnamon, baking powder, baking soda, nutmeg, and cloves. Mix well. Add molasses mixture to dry ingredients. Stir in egg. Mix until all is combined. Wrap dough in plastic wrap and chill one hour. Preheat oven to 350. On floured surface, roll half of dough to 1/4 inch thickness. Cut with floured gingerbread man cookie cutter or any other shape you desire. Place cookies on prepared baking sheets. Repeat with remaining dough. Bake for 12 minutes or until lightly browned around edges. Remove from sheet; cool on wire rack. Meanwhile to prepare frosting, combine powdered sugar, meringue powder, and water in a mixing bowl. Mix until peaks form, or for ten minutes. For a thinner frosting, add a little water one teaspoon at a time until consistency of honey. Spread evenly over cooled cookies. Decorate cookies as desired with raisins, candies etc.
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Posted: 12/20/2007
Rated by 2 users (5.00)
WW Points* : 5.22
24 servings
Nutrition Facts
Servings Per Recipe 24
Amount Per Serving
Calories 247
Calories from Fat 44 (18%)
% Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 5%
Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Trans Fat 1g
Cholesterol 8g 3%
Sodium 102mg 4%
Potassium 0mg 0%
Total Carbohydrate49g 16%
Dietary Fiber 0.7g 3%
Sugars 33g
Protein 2g 3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.