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Gingerbread Cookies

5 cupsflour
2 tablespoonsground ginger
1-1/2 teaspoonsbaking soda
1 teaspoonground cloves
1/2 teaspoonsalt
1 cupgranulated sugar
1 cupshortening
1 cupmolasses
2 tablespoonsvinegar
6 tablespoonsbutter
4-1/2 cupsconfectioner's sugar
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Gingerbread Cookies - Ingredients Continued

1 teaspoonvanilla
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Gingerbread Cookies - Equipment List

Mixing Bowls

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Gingerbread Cookies - 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.

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Gingerbread Cookies - Instructions Continued

Preheat oven to 375 degrees F. Lightly grease baking sheets or line with parchment

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 shapes. Place cookies 2 inches apart on prepared baking
sheet. Bake for 5 minutes. Transfer to a cooling rack. Cool cookies completely before

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