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Gingerbread Cookies

Cookies:
5 cupsflour
2 tablespoonsground ginger
1-1/2 teaspoonsbaking soda
1 teaspoonground cloves
1/2 teaspoonsalt
1 cupgranulated sugar
1 cupshortening
1egg
1 cupmolasses
2 tablespoonsvinegar
Frosting:
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

Vanilla
Mixing Bowls
Whisks

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Gingerbread Cookies - Instructions


1.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.

2. 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.

3. Divide the dough into 3 disks and wrap with plastic. Refrigerate the dough for at
least 3 hours.

4. 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

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Gingerbread Cookies - Instructions Continued

confectioner's sugar in 2 additions and vanilla. Set frosting aside.

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

6. Flour work surface and rolling pin. Work with one disk at a time. Roll out dough to
a 1/8 of an inch thickness.

7. 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 frosting.

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