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Gingerbread cookies

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Ingredients

  • 1 cup butter or shortening
  • 1 cup sugar
  • 1 1/4 cup molasses
  • 2 cup eggs
  • 5 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon grated cloves
  • 1 teaspoon grated nutmeg
  • 2 teaspoon grated cinnamon
  • 2 teaspoon grated dried ginger
Icing
  • 1 cup butter or shortening
  • 1 cup sugar
  • 1 1/4 cup molasses
  • 2 cup eggs
  • 5 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon grated cloves
  • 1 teaspoon grated nutmeg
  • 2 teaspoon grated cinnamon
  • 2 teaspoon grated dried ginger
  • 3 tablespoon merinque powder
  • 4 cup 10x powdered sugar
  • 6 tablespoon water

Preparation

Baking Directions:

Heat oven to 375 degrees.

Cream butter and sugar.

Add molasses and eggs and mix smooth.

Combine all dry ingredients and add slowly to batter.

Mix only until incorporated (in other words, don't overmix).

Turn dough out onto work surface and gather into a ball.

Wrap in plastic and chill 2 hours.

Roll dough 1/4" thickness (unless you need it thicker) on lightly floured surface.

Cut into desired shapes.

Bake 12-18 min.

For icing: Combine all ingredients in mixer with a whipping attachment.

Beat for 7 to 10 minutes.

Adjust consistency so it is not too thin or too thick.

Tips:

Use shortening for a crispier gingerbread and butter for a more tender and flavorful gingerbread experience.