Gingerbread Cookies I

Name: Gingerbread Cookies I
Ingredients: 1 cup white sugar; 2 teaspoons ground ginger; 1 teaspoon ground nutmeg; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 1/2 teaspoons baking soda; 1 cup margarine, melted; 1/2 cup evaporated milk; 1 cup unsulfured molasses; 3/4 teaspoon vanilla extract; 3/4 teaspoon lemon extract; 4 cups unbleached all-purpose flour

12 ingredients

4 steps

Ingredients

1 cup white sugar
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 cup margarine, melted
1/2 cup evaporated milk
1 cup unsulfured molasses
3/4 teaspoon vanilla extract
3/4 teaspoon lemon extract
4 cups unbleached all-purpose flour

Directions

1

Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
2

In a large bowl, stir together the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix in the melted margarine, evaporated milk, molasses, vanilla, and lemon extracts. Stir in the flour, 1 cup at a time, mixing well after each addition. The dough should be stiff enough to handle without sticking to fingers. If necessary, increase flour by up to 1/2 cup to prevent sticking.
3

When the dough is smooth, roll it out to 1/4 inch thick on a floured surface, and cut into cookies. Place cookies on the prepared cookie sheets.
4

Bake for 10 to 12 minutes in the preheated oven. The cookies are done when the top springs back when touched. Remove from cookie sheets to cool on wire racks.