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Gingerbread Cookies 

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 Portion 0g Total Servings:0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories

Fat / Lipides
 0g
0%
Saturated / Saturé
 0g
0%
+ Trans / Trans
 0g
 
Cholesterol / Cholestérol
 0mg
0%
Sodium / Sodium
 0mg
0%
Carbohydrate / Glucides
 0g
0%
Fibre / Fibres
 0g
0%
Sugars / Sucres
 0g
Protein / Protéines 0g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C               
           0%
Calcium / Calcium           
                                   0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
1 Portion 0g Total Servings: 0

Amount Per Serving
Calories
 0
Calories from Fat
 0
% Daily Value *
Total Fat
 0g
0%
Saturated Fat
 0g
0%
+ Trans
0g
Cholesterol
 0mg
0%
Sodium
 0mg
0%
Total Carbohydrates
 0g
0%
Fiber
 0g
0%
Sugars
 0g
Protein
 0g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet
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Prep time

30 mins

Cook time

10 mins

Total time

70 mins

Ingredients  

Cookie Dough

1 package Kinnikinnick Sugar Cookie Mix (454 g)    
1 tbsp ground ginger (5 g)
½ tsp cloves (1 g)
½ cup margarine (113 g)
1 tsp pure vanilla extract (2 g)

⅓ cup molasses (111 g)

¼ cup brown sugar (55 g)

1 large egg (56 g)                             

Icing

3 large egg whites (99 g)
3¼ cups icing sugar (325 g)


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


 

 

Stock up your pantry


Sugar Cookie Mix

For perfect gluten-free cookies every time, also free from top allergens. Fun for the holidays and the kids to decorate. Shape them any way you like, use in all your favourite recipes & try ours VEGAN. OUT OF STOCK.
Weight: 454g/ 16oz
Qty/Pkg: By Wt.

Read More

All Purpose Flour Blend

Customers say it's the best gluten-free flour you can find. Use as one-to-one replacement for regular flour in your favourite recipes for bread, desserts, sweets & savoury. Keep your old cookbooks. VEGAN. OUT OF STOCK
Weight: 454g/ 16oz
Qty/Pkg: By Wt.

Read More

SUPPLY CHAIN ISSUES CAUSING STOCK SHORTAGES & ORDER DELAYS.  




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10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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