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New England Molasses Gingerbread Cookies Recipe

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New England Molasses Gingerbread Cookies
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Ingredients
20
Count
Nutrition
446
Calories
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Ingredients:

Directions:

  1. For dough: Combine 5 1/4 cups flour, cinnamon, ginger, cloves, and salt in medium bowl; whisk to blend well. Using electric mixer, beat butter and shortening in large bowl to blend. Add 1 cup sugar, molasses, and lemon peel and beat until smooth. Beat in egg and buttermilk. Stir 2 teaspoons water and baking soda in small cup to blend; beat into butter mixture. Beat in flour mixture in 2 additions. Stir in more flour, 1/4 cup at a time, until slightly firm dough forms. Divide dough into 3 equal parts. Shape each into disk. Wrap disks and chill until firm enough to roll, at least 2 hours. (Can be made 2 days ahead. Keep refrigerated. Soften slightly before rolling out.)
  2. Working with 1 disk at a time, roll out dough between sheets of waxed paper to 16x12-inch rectangle, occasionally lifting paper to smooth out wrinkles. Using 4- to 5-inch cutters, cut out boy and girl gingerbread people. Pull away excess dough around cutouts; flatten, wrap, and chill excess dough. Slide rimless baking sheet or inverted baking sheet under waxed paper with cutouts and chill until firm. Repeat with remaining dough disks, refrigerating cutouts on waxed paper on baking sheets. Roll out excess dough and make more cookies, using all of dough. (Cutout cookies can be made 1 day ahead. Cover; keep chilled.)
  3. Position rack in center of oven and preheat to 350°F. Using thin metal spatula, lift chilled cookies off waxed paper and transfer to baking sheet, spacing 1 inch apart. Bake until darker at edges and just firm to touch in center, about 12 minutes. Cool on sheet 5 minutes. Transfer to rack; cool completely. Bake remaining cookies, 1 sheet at a time.
  4. For icing: Sift powdered sugar into medium bowl. Mix in lemon juice and corn syrup. Mix in enough water by teaspoonfuls to form smooth icing soft enough to pipe but firm enough to hold shape. Divide into 3 or 4 portions and tint with food coloring, if desired.
  5. Spoon icing into pastry bag (or bags if using more than 1 color) fitted with small (1/16- to 1/8-inch) plain tip. Arrange cookies on work surface. Pipe icing onto cookies in desired patterns. Apply decorations as desired. Let cookies stand until icing is dry. (Can be made 3 days ahead. Store cookies airtight between sheets of waxed paper at room temperature.)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 446.3 Kcal (1869 kJ)
Calories from fat 261.32 Kcal
% Daily Value*
Total Fat 29.04g 45%
Cholesterol 57.3mg 19%
Sodium 277.02mg 12%
Potassium 568.57mg 12%
Total Carbs 43.98g 15%
Sugars 23.38g 94%
Dietary Fiber 0.54g 2%
Protein 3.8g 8%
Vitamin C 0.3mg 0%
Vitamin A 0.2mg 8%
Iron 0.5mg 3%
Calcium 39.3mg 4%
Amount Per 100 g
Calories 495.82 Kcal (2076 kJ)
Calories from fat 290.32 Kcal
% Daily Value*
Total Fat 32.26g 45%
Cholesterol 63.66mg 19%
Sodium 307.76mg 12%
Potassium 631.66mg 12%
Total Carbs 48.87g 15%
Sugars 25.98g 94%
Dietary Fiber 0.6g 2%
Protein 4.22g 8%
Vitamin C 0.3mg 0%
Vitamin A 0.3mg 8%
Iron 0.6mg 3%
Calcium 43.6mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.2
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

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