Gingerbread Cookies
The cutest addition to your Christmas cookie plate!
This recipe makes 9 dozen cookies!!
Ingredients
- 1 cup Shortening crisco
- 1 cup Sugar
- 1 Egg beaten
- 1 cup Molasses
- 2 Tbsp Vinegar I used apple cider vinegar
- 1 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 4 cups Flour
- 1 Tbsp ground Ginger
- 1 tsp ground Cinnamon
- For the Icing:
- 1 Ib Powdered Sugar
- 1/2 stick Butter
- 1 tsp pure Vanilla Extract
- 3 Tbsp Milk I used 2%
Instructions
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Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
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In the bowl of a stand mixer, combine the shortening, sugar, egg, molasses, vinegar, baking soda and salt.
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Once the ingredients in step 2 are mixed well, add the ginger and cinnamon. Gradually add the flour and mix until well combined.
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Flour your rolling surface (silicon mat, cutting board or countertop). Working with manageable sized portions of dough, flour as needed to prevent sticking and begin rolling out with rolling pin, also flipping dough over as needed.
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When the dough is 1/4 to 1/2 inch thick, use your cookie cutter to cut out cookies and place them on the parchment paper covered baking sheet.
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Bake for five minutes, remove from oven and place on cooling rack.*
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Repeat steps 4 – 6 until all dough has been used.
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In the bowl of the stand mixer, add powdered sugar, butter, vanilla and milk. Mix well.
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Cut the corner of a small Ziploc bag and fill with icing. Decorate cookies and allow to set before storing in an airtight container.**
Recipe Notes
*Another option for cooling the cookies is to use a brown paper bag. Simply cut the bag so you can lay it flat and place the cookies on top. The paper bags are great for absorbing any grease.
**These cookies freeze exceptionally well. If you decide to freeze yours, separate each layer with wax or parchment paper and cover the top layer of cookies as well.