This reimagined version of the traditional holiday cookie features a gingerbread thumbprint with a.

Gingerbread cookies recipe mccormick. Bake in preheated 350°f oven 8 to 10 minutes or until edges of cookies just begin to brown. 3 bake 8 to 10 minutes or until edges of cookies. 1/4 teaspoon mccormick® nutmeg, ground;

Line two baking sheets with baking parchment. Add in the 1/3 cup molasses, egg, and vanilla and mix until smooth. Prepare and refrigerate dough as directed.

Because the chocolate chunks make up half the cookies, the quality of the chocolate itself matters a lot. Mix until a sticky dough forms, about 2 minutes. Mix flour, cinnamon, ginger, baking soda and salt in medium bowl.

Mix together the molasses, brown sugar, water and shortening. Web instructions 1 preheat oven to 350°f. Web 2 teaspoons mccormick® ground ginger 1 teaspoon mccormick® ground cinnamon 1 teaspoon baking soda 1/4 teaspoon mccormick® ground nutmeg 1/4 teaspoon salt 3/4 cup butter, softened 3/4 cup firmly packed brown sugar 1/2 cup molasses 1 egg 1 teaspoon mccormick® pure vanilla extract.

Bake 8 to 10 minutes or until edges of cookies are set. 3/4 cup firmly packed brown sugar; Web in a large bowl, cream together butter, brown sugar, and 1/3 cup white sugar until light and fluffy.

Mix flour, baking soda, salt and spices in medium bowl. Web directions mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Web 2 teaspoons mccormick® ginger, ground;