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Gingerbread Cookies

Gingerbread Cookies
Yields
24 servings

This dough freezes very well so get your holiday baking out of the way now!

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ingredients

Gingerbread Cookies

½
cup vegetable shortening or unsalted butter at room temperature
½
cup sugar
1
large egg
½
cup blackstrap molasses
1
tsp vanilla extract
¼
cup grated fresh ginger
3
cup all purpose flour
1
tsp cinnamon
¾
tsp baking soda
¼
tsp ground cloves

Royal Icing for Iced Gingerbre

3
Tbsp meringue powder (available at cake stores and bulk stores)
½
cup warm water
4 ½
cup icing sugar, sifted
1
tsp vanilla extract
½
tsp cream of tartar
food colouring, as needed
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directions

Step 1

Cream shortening (or butter) and sugar until fluffy and beat in egg and vanilla. Stir in molasses and grated ginger until evenly blended. In a separate bowl, combine remaining dry ingredients and add to molasses mixture, stirring just until dough comes together. Shape dough into 2 discs and chill for at least 2 hours before rolling.

Step 2

Preheat oven to 375 °F. On a lightly floured surface, roll out 1 disc to just over 1/8-inch thick. Cut out desired shapes and place on a parchment-lined baking sheet. (If using cookies as decoration, put a small hole where a string will go to tie it). Bake for 6 to 8 minutes until edges are firm to touch. Allow to cool completely.

Step 3

Stir together all ingredients to blend, then beat with electric beaters on high speed until mixture is stiff, about 7 minutes. Tint portions of icing as desired.

Step 4

To store, keep icing tightly covered, with plastic wrap resting directly on surface of icing.

Step 5

Tools:

Step 6

Pipe icing as desired on cookies.

Step 7

Have fun and play!!!

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