Holiday Gingerbread Cake & Cookies Ingredients

Enriched bleached flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), sugar, molasses powder, leavening, (sodium bicarbonate, sodium aluminum sulfate, calcium carbonate, corn starch, monocalcium phosphate), spices, salt, caramel color.

Cake Baking Instructions

You Will Need:
3/4 cups milk
1 egg
1/3 cups oil

1. Preheat oven to 350°F.
2. Combine egg, oil, milk and mix together in a large bowl at low speed for about 30 seconds. Mix at medium speed for 2 minutes, or stir with spoon about 200 times.
3. Place batter into greased 9” round or 8” square pan.
4. Bake immediately for 28-32 minutes, or until toothpick inserted in center comes out clean.

High altitude: stir 1 tsp. all-purpose flour into mix at step 1.

Drop Cookie Baking Instructions

You Will Need:
1/2 cup (1 stick) melted butter
1 egg
1 Tbsp. water

1. Preheat oven to 375°F.
2. Combine butter, egg and water in a large bowl. Add mix and fold together until dough forms.
3. Place rounded teaspoons of dough onto baking sheet about 2” apart.
4. Bake 9-10 minutes for chewy cookies, 11-12 minutes for crispy cookies.

Cut-Out Cookies Baking Instructions

You Will Need:
1/2 cup (1 stick) melted butter
1 egg
6 Tbsps. flour
1 Tbsp. water

1. Combine gingerbread and flour together in a large bowl. Add other ingredients and fold together until dough forms.
2. Wrap dough in waxed paper and refrigerate for 1 hour or until firm.
3. Preheat oven to 375°F. Roll out dough to about 1/8” thickness. Cut out dough with cookie cutter and place on baking sheet.
4. Bake 8-10 minutes or until edges firm.