creates a wonderful sauce that is great with spaghetti or linguine. A large piece of Italian bread should be available to soak up every last drop.
| Prep Time: | 15 mins |
| Cook Time: | 6 mins |
| Additional Time: | 9 mins |
| Total Time: | 30 mins |
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- 1 cup margarine
- 1 cup white sugar
- 1 egg
- ½ cup molasses
- 2 ½ teaspoons baking soda
- 3 tablespoons boiling water
- 4 ½ cups all-purpose flour
- 1 tablespoon margarine
- 3 tablespoons boiling water
- ¼ teaspoon ground ginger
- ⅛ teaspoon salt
- 2 ½ cups confectioners’ sugar
Instructions
- In a large bowl, cream together 1 cup margarine and sugar until smooth. Beat in the egg and molasses until well blended. Dissolve the baking soda in boiling water; stir into the molasses mixture. Gradually mix in the flour to make a smooth dough. Cover and chill dough for at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into circles using a 3 inch round cutter. Cut a smaller 1 inch circle out of half of the cookies. It is easier to cut the center hole after the cookies have been placed onto the cookie sheets. Place cookies 1 inch apart onto ungreased cookie sheets.
- Bake for 7 to 10 minutes in the preheated oven, until edges begin to darken. Allow cookies to cool completely before sandwiching. Frost solid cookies and place a cookie with the center hole on top.
- To make the frosting: Beat 1 tablespoon of margarine and water together. Blend in the ginger and salt. Gradually beat in the confectioners’ sugar until the desired consistency is reached. Sandwich between cooled cookies.
Nutrition Facts
| Calories | 262 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 242 mg |
| Sugars | 25 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Yummmmmm!!! These are soooo good! I would double the frosting though so they are more gingery.Two thumbs up from my dad and brothers. And they make the house smell great!
I mixed it in the stand mixer and refrigerated over night. Easy to roll with a little flour. I always roll my cookies on parchment paper with a sheet of plastic wrap over it (so the dough doesn’t stick to my rolling pin). The cookies are soft and delicious. I made gingerbread men and reindeer. A huge hit!
I made some changes– I use butter instead of margarine, and half brown sugar/half white sugar. I only needed to bake them for 6 1/2 minutes which browned the bottom but kept them soft. I added spices (ginger & cinnamon) to the dough with the flour and used a different filling the 2nd time, as the filling (without ginger) was okay but nothing special the first time. Very fun as squirrel sandwich cookies.
I used only the icing part of this for another cookie and it’s very good.
A lot of work. They were good, but I probably wouldn’t make again.
these are very good but a little sweet
These are really nice cookies for the fall. The dough is quite soft and is easier to work with if chilled for a while. I use graduated flower shaped cutters, it adds an extra touch.
Yummy. The frosting is what really makes these cookies.
Not bad. Nice cookies for the fall, cute with turkey-shaped cookie cutters.
Too much flour makes these crumbly. Addictive if you can get them made.
I thought that these were pretty good. I made them for a bake sale. They were bought, but nobody commented on if they were good, also there were no repeat customers. The cookies were firm and thin. They didn’t spread much at all when baking. The filling reminded me of the filling in an Oreo, but gingery.