Gingerbread Cookies
Dress up your holidays with fun & spicy cookies!
Ingredients
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Cookies
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5 cups
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flour
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2 tablespoons
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ground ginger
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1 1/2 teaspoon
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baking soda
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1 teaspoon
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ground cloves
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1/2 teaspoon
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salt
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1 cup
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granulated sugar
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1 cup
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shortening
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1
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egg
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1 cup
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molasses
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2 tablespoons
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vinegar
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Frosting
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6 tablespoons
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butter
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4 1/2 cups
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confectioner's sugar
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1 teaspoon
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vanilla
Vanilla Selections Options
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Cooking Instructions
In a stand mixer bowl with a flat beater attached, add granulated sugar and shortening and set to speed 4 until it is light and fluffy. Beat in egg, molasses and vinegar.
In a large bowl mix together flour, ground ginger, baking soda, ground cloves and salt. Reduce the speed to stir and mix in the flour mixture, in 3 additions.
Divide the dough into 3 disks and wrap with plastic. Refrigerate the dough for at least 3 hours.
To prepare the frosting: In a stand mixer bowl with the flat beater attached and set to speed 4, beat butter until it's smooth and creamy. Reduce the speed mix in confectioner's sugar in 2 additions and vanilla. Set frosting aside.
Preheat oven to 375 F.
Flour work surface and rolling pin. Work with one disk at a time. Roll out dough to a 1/8 of an inch thickness.
Using a cookie cutter, cut out your shapes and place them at least 2 inches apart on a baking sheet. Cookies will take about 5 minutes to cook. Transfer to a cooling rack.
Make sure the cookies are completely cooled before frosting.
Equipment List