gingerbread cookies

Gingerbread Cookies

Gingerbread Cookies


  • 11⁄3 cups margarine, room temperature
  • 11⁄3 cups brown sugar
  • 1 cup light or dark molasses
  • 1⁄2 cup milk
  • 2 eggs
  • 61⁄2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 2 teaspoons ginger
  • 2 teaspoons cloves
Egg Wash
  • 1 egg white
  • 1 tablespoon water
Beat egg white with water until frothy Frosting
  • 2 cups powdered sugar
  • 1 egg white
  • 1 teaspoon lemon juice
  • 1 to 2 teaspoons water
  • A few drops of food coloring
Beat the first three ingredients together on medium speed. Add water a little at a time until the frosting is creamy. Stir in the food coloring.


Beat the margarine, sugar, molasses, milk and eggs in a mixer on medium to high speed until creamy. Blend in the dry ingredients. Refrigerate the dough in a covered bowl or plastic wrap overnight. Roll out the dough on a lightly floured surface to 1⁄8-inch thickness. Cut it into shapes and place the cookies 1 inch apart on greased cookie sheets. Frost or brush them with egg wash. Bake the cookies at 325 degrees 8 to 10 minutes or until they spring back at the touch. Cool on a rack and store in an airtight container. Makes 3 to 4 dozen.