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Crispy Gingerbread Cookies

This recipe makes crispy gingerbread cookies that are used for gingerbread people. To keep the cookies crisp, store them in an air-tight container. They can be decorated with royal icing.

Source and licence

"Crispy Gingerbread Cookies" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Crispy_Gingerbread_Cookies, revision 4674781), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Crispy_Gingerbread_Cookies&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4674781

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Pour sugar, molasses, spices, and salt into large saucepan.
  2. Bring to boil and remove from heat.
  3. Add the baking soda and butter and stir until butter melts.
  4. Quickly stir in egg, and then add flour. Mix well.
  5. Chill for several hours until firm enough to roll.
  6. Preheat oven to 325 °F (170 °C).
  7. Roll out until thin on lightly-floured surface.
  8. Cut with cookie cutters and place on cookie sheet sprayed with non-stick cooking spray.
  9. Bake for about 15 minutes at 325 °F (170 °C) and cool on racks.