Gingerbread Cookies 

Directions

Making Cookie Dough 

1. In a medium bowl combine margarine, molasses, brown sugar and vanilla. Cream until light and fluffy.
2. Add egg and mix until incorporated.
3. Slowly add Kinnikinnick Sugar Cookie Mix ginger and cloves to creamed mixture. Mix until combined (pea size texture). Finish mixing dough on counter with hands until dough is smooth.
4. Form dough into a log. Cover with plastic wrap and refrigerate for 30 minutes. 
   

 Rolling Out Cookie Dough

1. Preheat oven to 350°F (176°C). Lightly spray baking tray or line with parchment paper.
2. Divide chilled dough into 3 portions.
3. Roll dough on a lightly floured surface - about ⅛” thick (use Kinnikinnick All Purpose Flour Blend to aid in rolling out cookies).
4. Cut into desired shapes with knife or cookie cutter. Continue with remainder of dough.
5. Place cut out cookies on baking tray and sprinkle with granulated sugar (don’t use sugar if icing cookies).
6. Bake in preheated oven for 7 - 10 minutes.
7. Remove from oven and cool for 5 minutes before removing from pan. 
   

Icing

1. In a medium bowl whip egg whites to soft peak. Slowly add icing sugar 1 cup at a time.
2. Colour icing with your favourite colours.
3. Pipe or dip cooled cookies.
   Yields 30 Cookies