“These scrumptious little cuties taste great decorated with icing or just left plain. For a darker, spicier cookie, use molasses instead of corn syrup.” - by anonymous
Ingredients
Adjust Servings
Original recipe yields 3 dozen
Directions
- In a medium saucepan, Stir together the margarine, brown sugar, and molasses over medium heat until dissolved. Pour into a large mixing bowl, and let cool for 5 minutes. Stir the egg and vanilla into the melted mixture until smooth. Sift together the flour, baking soda, cinnamon, ginger, and cloves; stir into the wet mixture. Cover and chill dough for a few hours or overnight.
- Preheat oven to 325 degrees F ( 165 degrees C ).
- On a lightly floured surface, roll out dough to 1/4 inch thickness. Cut into bear shapes with a cookie cutter, and place onto an unprepared cookie sheet. Bake for 10 to 15 minutes in the preheated oven, cookies should be firm.
Nutrition
Amount Per Serving (18 total)
- Calories
- 263 cal
- 13%
- Fat
- 10.8 g
- 17%
- Carbs
- 38.9 g
- 13%
Based on a 2,000 calorie diet
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Reviews (14)
Rate This Recipe
"this recipe is very tasty, not too strong. the dough does need to be refrigerated just not too long. I chilled mine for the afternoon while I ran errands and it was rock hard. I had to let it sit for ..." See moreabout 10 minutes before I could roll it. It doesn't get soft too fast, so it is fairly easy to work with."
FLOURSUGAREGGS
"These were very nice! I didn't have molasses in the house so I wanted a recipe that didn't call for it. These have a nice mild taste...sweet enough for my kids and not overly sweet for my husband. ..." See moreThey held their shape nicely. I would recommend you let them cool on the sheet a minute before removing them so your gingerbread people don't end up missing limbs :) p.s. I only chilled them about 1/2 hour and they were fine. Also, we used canned vanilla frosting to decorate our gingerbread people and the kids had a ball."
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