Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup sugar
- ½ cup butter softened
- ⅓ cup molasses
- 2½ cups sifted all-purpose flour
- 2 teaspoons ground ginger
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- =
Directions
In a large bowl blend together the sugar and butter.
Add molasses then fold in the sifted flour, ginger, baking soda, cinnamon and salt.
Refrigerate at least 2 hours.
Preheat oven to 350.
Lightly grease a large baking sheet.
On a lightly-floured board roll out the dough and cut with cookie cutters and place on baking sheet and bake 8 minutes.
Remove from oven and let cool thoroughly on a wire rack before decorating with frosting.
To make frosting combine half of the sugar, vanilla, salt and 2 tablespoons of the milk then mix well.
Add remaining sugar and mix again.
Add as much of the remaining milk as you need to reach the desired consistency for spreading.
Spread frosting on cookies then top with chocolate chips.