A treat for little (or big) kids! Leave as is or glaze or decorate with icing and small candy silver balls.

Butter or hard margarine, softened 1/2 cup 125 mL
Granulated sugar 1/2 cup 125 mL
Fancy molasses 1/2 cup 125 mL
Egg yolk (large) 1 1

All-purpose flour 2 cups 500 mL
Baking powder 1/2 tsp 2 mL
Baking Soda 1/2 tsp 2 mL
Ground cinnamon 1 tsp 5 mL
Ground ginger 1 tsp 5 mL
Ground Cloves 1/2 tsp 2 mL
Ground Nutmeg 1/4 tsp 1 mL
Salt 1/4 tsp 1 mL

Egg white, large 1 1
Icing (confectioner’s) sugar 2 cups 500 mL

Cream butter, sugar, molasses and egg yolk together until light.

Add next 8 ingredients. Mix well. Wrap in plastic and chill at least 1 hour. Roll out. Cut into shapes with cookie cutters. Arrange on baking sheet. Bake in 350°F (175°C) oven for 10 to 15 minutes. Cool.

Frosting: Beat egg white with spoon in medium bowl. Beat in as much icing sugar as needed until icing will hold its shape. Ice cookies. Makes 12 to 16 gingerbread men cookies or a variety of other shapes.

Gingerbread Lollipops: Shape 1⁄4 to 1⁄3 cup (60 to 75 mL) dough into ball. Insert wooden stick. Place on greased cookie sheet. Press with bottom of tumbler to 1⁄4 inch (6 mm) thick. Bake for 10 to 12 minutes. Cool.

Reprinted from Company’s Coming For Christmas © Company’s Coming Publishing Limited |

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