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Gingerbread Cookies

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4 hr total
0 mins prep

Recipe Filed Under
Spice, Baking, Nut Free, Cookie, Christmas

Provided By: Kathleen Hackett

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Ingredients

Makes: dozen townhouses

5 cups all-purpose flour

2 tablespoons ground ginger

1 1/2 teaspoons baking soda

1 teaspoon ground cloves

1/2 teaspoon salt

1 cup granulated sugar

1 cup shortening

1 egg

1 cup molasses

2 tablespoons vinegar

1 teaspoon vanilla

1 1/2 cups confectioner's sugar

2 tablespoons water, milk, lemon or orange juice

Directions

In a large bowl mix together flour, ground ginger, baking soda, ground cloves and salt. In the bowl of a standing mixer fitted with the paddle attachment, combine the sugar and shortening and beat until light and fluffy. Add the egg, molasses and vinegar and reduce the speed to low. Add the flour mixture in three additions and mix until thoroughly combined. Divide the dough into three disks and wrap with plastic. Refrigerate at least 3 hours. Meanwhile, prepare the frosting. Combine the confectioner's sugar and liquid in a bowl and whisk until thoroughly combined. Set aside.

Preheat oven to 375°F. Working with one disk of dough at a time, roll it out to 1/8 inch thickness on a lightly floured surface. Cut out in desired shapes and place at least 2 inches apart on a baking sheet. Bake for 5 to 7 minutes. Transfer to a cooling rack and let cool completely before decorating. Meanwhile, make the glaze. Combine the confectioner's sugar and liquid in a bowl and mix thoroughly. Add food gel and mix until thoroughly combined and desired color is achieved. Decorate as desired.