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Nothing fills the kitchen with enticing aroma more than gingerbread cookies baking in the oven. Our quick-to-make, crispy Gingerbread Cookie mix tastes wonderful and are perfectly paired with a cold glass of milk.
Wheat Flour, Sugar, Candied Ginger (ginger, cane sugar), Molasses, Spices, Baking Soda, Sea Salt, Natural Flavor Contains: Wheat
Preheat oven to 350 degree F. Grease and flour two cookie sheets or line with parchment paper. In the bowl of an electric mixer, cream together softened butter and egg. Gradually blend in dry mix. Mix on low speed until dough begins to form a ball.Remove from mixer. Blend in any dry mix by hand. Form into 2 disks of equal parts. Wrap in plastic wrap and chill in refrigerator for about 1 hour. Place on well-floured board. Roll out to a thickness of ." to ¬".Cut into desired shapes with a cookie cutter. Bake 10-12 minutes. Remove to wire rack and cool completely. Decorate when completely cool, if desired. Baking recommendations are based on a 1 1/2" x 3" cookie cutter. If a di. erent cutter size is used, cook time should be adjusted.