Gingerbread Cookies


Posted 12.8.10 | Food Allergy Recipes

December is a month of holidays! These gingerbread cookies are easy and fun to make and customizable...just select the cookie-cutter that best represents the holidays you celebrate.

Ingredients:

  • 3 3/4 cups flour
  • 1 cup brown sugar
  • 3/4 cup molasses
  • 2/3 cup canola oil
  • 1 egg beaten
  • 2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1 tsp baking powder
  • 1/2 tsp nutmeg
  • 2 tsp ground ginger

Directions:

Over medium heat combine molasses, oil and sugar in a saucepan and bring to a boil while stirring constantly. Set aside. Combine flour and other dry ingredients in a mixing bowl and add molasses, sugar and oil and pour into mixing bowl and then add egg and blend together to form a thick dough ball. Wrap dough in plastic and chill for 1 hour (if dough is too dry, add drops of canola oil, if too sticky to roll out, add flour). Preheat oven to 350°F. Divide dough in half and roll out on floured surface. Use cookie cutters and place cookies on a greased cookie sheet. Bake 10-14 minutes and let cool.

Nutrition Information:

  • Calories190
  • Protein 2g
  • Carbohydrates 31g
  • Fat 7g

Makes ~2 dozen cookies

Submitted by: Marie Bedard

To get more food allergy recipes, be sure to download our new Food Allergy Cookbook!

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Food Allergy Living is a resource for parents of children with food allergies, brought to you by Nutricia, the makers of Neocate. For more in-depth information about our purpose & authors, see our About Food Allergy Living page.