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Rolled Soft Ginger Cookies Recipe
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Ginger||1 1⁄2 Teaspoon, ground|
|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Dark molasses||1⁄4 Cup (4 tbs)|
|Buttermilk||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2574 Calories from Fat 874
% Daily Value*
Total Fat 99 g153%
Saturated Fat 59.8 g298.9%
Trans Fat 0 g
Cholesterol 453.4 mg
Sodium 1257.5 mg52.4%
Total Carbohydrates 378 g126.1%
Dietary Fiber 7.7 g31%
Sugars 143.6 g
Protein 39 g77.4%
Vitamin A 61.1% Vitamin C 0.63%
Calcium 52.1% Iron 125.1%
*Based on a 2000 Calorie diet
Cream butter, add sugar gradually and beat until light and fluffy.
Add egg and molasses, beat well.
Add milk and flour mixture in 2 or 3 portions beginning and ending with flour and beating until smooth and well blended after each addition.
Wrap in waxed paper and chill several hours or overnight.
Divide in 3 portions and roll out on lightly floured board to about 14-inch thickness.
Cut with 2-inch cookie cutter and place on greased baking sheet.
Bake in a moderate oven (375° F.) for 10 to 12 minutes.
Cool on cake racks.
Makes 4 dozen 2" cookies.