1 of 18 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (24g) Recipe makes 36 servings |
||
| Calories 93 | ||
| Calories from Fat 25 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.8g | 4% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 1.3g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 5mg | 1% | |
| Sodium 103mg | 4% | |
| Potassium 87mg | 2% | |
| Total Carbohydrate 15.8g | 5% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 5.4g | ||
| Protein 1.5g | 2% | |
people who like this recipe also like:
By: Denise in NH
By: gwenrk
By: P4
By: Iron Bloomers
My "base for Everything" Zippy Marinara Sauce
By: FlemishMinx
Gingerbread (For Cookies or a Gingerbread House)
By: LUv 2 BaKE
Dec 24, 2005
This dough is very easy to work with. We use this gingerbread to make our annual gingerbread houses. One recipe makes 3 fair sized gingerbread houses. This is also works excellent for gingerbread people. From Good Housekeeping Dec 94
SERVES 36 , 36 cookies
Ingredients
- 1/2 cup sugar
- 1/2 cup molasses
- 1 1/2 teaspoons ginger
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon clove
- 2 teaspoons baking soda
- 1/2 cup margarine
- 1 egg, beaten
- 3 1/2 cups all-purpose flour
Directions
1
In a medium saucepan, heat sugar, molasses, ginger, allspice, cinnamon, and cloves to boiling, stirring occasionally.2
Remove from heat; stir in soda (it will foam up).3
Stir in margarine till melted.4
With a fork, stir in egg, then flour.5
On a floured surface, knead dough till mixed. Divide dough in half, wrap half with plastic wrap; set aside.6
Roll half the dough, with a rolling pin, slightly thinner than 1/4 inch.7
Cut with cutters.8
Bake at 325F on a cookie sheet for 12 minutes; cool on a wire rack.9
Makes about 3 dozen 3" gingerbread people.10
NOTE: We make houses by cutting out our house design (the 2 sides of the roof, two sides, a front and a back of the house) on graph paper, and then placing the graph paper shapes on the dough and cutting the dough shapes out with a knife.
Questions about this recipe?
Spot an error in this recipe?
Try these recipes on Food Network:
Browse similar recipes by category
- Course > Desserts > Cookies & Brownies > Rolled-Out
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For Large Groups
- Preparation > Presentation > Finger Food
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Gifts
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: tyk
On Mar 7, 2009
i subbed 4 1/2 tsp of pumpkin pie spice instead of the other spices. i also added in a little bit of black pepper. definitely use a medium sized pot, i used a small one and it almost overflowed once i added the baking soda. i really liked how the mixture became very mousse like afterwards though, and melting in the margarine was a breeze, much easier than letting it sit till room temp and mixing it in while solid. this dough was so easy to work with, didn't need any refrigeration at all, just very minimal dusting of flour and it rolled out and cut so nicely. i baked at 350 for 10 minutes since i was baking something else at that temp concurrently. they came out fine. next time, i will add more spice and more black pepper though for more flavor, i may also use butter instead.
From: iceitup
On Feb 4, 2009
I made this at Christmastime, for houses and cookies. I made the first 2 batches with molasses as stated. It was PERFECT! It was very easy to work with, as the recipe states. It was perfect. When I went to make batch 3, I didn't have enough molasses and used dark brown corn syrup (I found the substitution online) THAT batch was horrible, it was sticky and not nearly as tasty. I threw that stuff out and went back and made 2 more batches exactly as the recipe states, with molasses, and those two batches were perfect like the first two! This has become my favorite recipe. The smell and taste were wonderful and the dough was soft and fun to work with, that warm dough in your hands is almost therapeutic! (Just don't substitute anything, follow the recipe as written!)
From: applee
On Jan 10, 2007
FUN!!! Making this dough was a lot of fun - especially when it bubbled up. Made enough for one gingerbread house with 5x5 walls and roof. Tastes great too!! I also would cut out a window and before baking would add crushed candies such as jolly ranchers and then bake - came out as stained glass windows!! Thanks!
From: XxXxkittykat
On Oct 7, 2006
this is amazing! i haven't had gingerbread this good in a long time. great recipe, i'll be using it at christmas time. thanks.
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2009 Scripps Networks, Inc. All rights reserved