by Wendy Kennedy
These are softer than regular gingerbread cookies.
- 1 1/4 cups butter or margarine
- 2 eggs
- 2 cups sugar
- 4 cups flour
- 2 tsp cinnamon
- 2 tsp ginger
- 2 tsp baking powder
- 2 tsp cloves
- 1/2 cups molasses
Cream margarine, eggs, molasses and sugar. Sift dry ingredients in a separate bowl. Add dry ingredients to liquid ingredients. Roll
into balls and dip in sugar or roll and cut out desired shapes with cookie cutters.
Bake 10 minutes for round balls and 8 minutes for rolled cookies at 350F.
Let stand before taking out of pan. Cookies will be soft but will harden as they cool.
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