My friend, Jen Johnson, makes these yummy gingerbread cookies every Christmas. She even made them in the Fall too, in the shapes of maple leaves with pretty outlines piped along the edges. At Christmas time, she cuts them out using small (like, two-bite-size) gingerbreadman and snowman cutters. They are soft and sweet, and a hit at any party. She says the best thing about them is that they freeze super well. So well, in fact, that they are actually softer after being frozen and then defrosted. I had fun making them for my preschooler’s Christmas party yesterday. I also delivered some to friends last night and one friend texted me when she found them on her doorstep, “These are too cute to eat!” J They are cute and also yummy, so it’s a win-win! Hope you enjoy!
Rolled Gingerbread Cookies
Submitted by Erin ~ The Sisters Café .com
1 cup shortening (I use butter flavored)
1 cup sugar
1 cup molasses
2 T vinegar
4 cups flour
1 ½ tsp soda
½ tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
Cream shortening and sugar. Beat in egg, molasses, and vinegar. Sift together dry ingredients; blend in. Chill at least 3 hours.
Roll dough ¼” thick on lightly floured surface. (I would highly recommend a silicone rolling mat. Mine is 24×16 inches.)
Cut in shapes. Place 1 inch apart on greased cookie sheets (or a cookies sheet lined with a silicone mat or with parchment paper). Bake at 375 for 5-8 minutes. The length of time depends on how large you cut your cookies. I baked mine for 7 or 8 minutes. Makes about 4-5 dozen.
To make icing:
Beat powdered sugar and a few Tablespoons of water together until it reaches a thick, non-runny consistency. It should be even thicker than molasses. Fill a frosting piping bag with the icing and use a Wilton size 3 or 4 tip. (Of course you can use a plastic bag with the corner snipped too. You won’t have the control that you get with a frosting tip, but it will do the job.)