Bill Yosses’s Gingerbread Cookies
Chef Bill Yosses recipe for spicy gingerbread cookies.
- Serves: 16
- Prep Time: 20 Minutes
- Cook Time: 14 Minutes
- Total Time: 2 Hours 34 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 16
Serving Size: 1 cookie
- Amount Per Serving
- Calories:
- 270
- Calories from Fat:
- 80
- Total Fat:
- 9g
- Saturated Fat:
- 1.5g
- Cholesterol:
- 15mg
- Sodium:
- 190mg
- Total Carbs:
- 42g
- Dietary Fiber:
- 1g
- Sugars:
- 16g
- Protein:
- 4g
DIRECTIONS
Preheat oven to 350 degrees F.
Heat molasses, margarine or butter, brown sugar, and SPLENDA® Sugar Blend for Baking, in a saucepan until it boils, stirring to blend well. Remove from heat and allow cooling.
Combine flour, ginger, cinnamon, baking powder, baking soda and nutmeg in a large bowl.
Add egg to molasses mixture and stir this into the flour mixture until smooth. Cover dough with plastic wrap and refrigerate for 2 hours.
Roll dough out between two pieces of floured plastic wrap, from 1/8 to 1/4 inch thickness, and cut out gingerbread man shapes with floured 4x6 shaped cookie cutter. Re-roll dough as little as possible for consistent texture.
Lift cookies with thin spatula onto a greased cookie sheet and bake for 12-14 minutes. Remove from sheet and allow to cool.
Decorate gingerbread cookies as desired.
INGREDIENTS
- 3/4 cup dark molasses
- 3/4 cup margarine or butter
- 1/4 cup brown sugar
- 1/4 cup SPLENDA® Sugar Blend
- 4 cups all-purpose flour
- 3 teaspoons ground ginger
- 2 teaspoons cinnamon
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1 large egg
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