Gingerbread Cookies
Serves: 2
Carter Wolf
1 January 1970
Based on User reviews:
56
Spice
54
Sweetness
43
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Vegetable Shortening1 cup
Granulated Sugar1 cup
Molasse2 tbsps
Cider Vinegar1 large
Egg1 tbsp
Ground Ginger1.5 tsps
Baking Soda1 tsp
Ground Cinnamon1 tsp
Ground Cloves1 tsp
Salt2.5 cups
Sugar (sifted confectioners')1 tsp
Cream Of TartarDirections:
1
For the cookies: In the bowl of an electric mixer, cream the shortening and granulated sugar together until light and fluffy
2
Add the molasses, vinegar and egg and beat on high speed to blend thoroughly
3
Sift together the ginger, baking soda, cinnamon, cloves, salt and 4 cups of the flour in a separate bowl
4
Add the dry ingredients to the creamed shortening and sugar and mix to make a firm, manageable dough, adding more flour if needed
5
Wrap the dough in plastic and refrigerate until firm, about 3 hours
6
Preheat the oven to 375 degrees F
7
Lightly spray 2 baking sheets with cooking spray
8
Spray a rolling pin with cooking spray and lightly flour your work surface
9
Roll the dough to 1/8-inch thickness and cut it into desired shapes with a knife or cookie cutters
10
(You can reroll the scraps to make a few more cookies
11
) Place the cookies 1 inch apart on the prepared baking sheets and bake for 5 to 6 minutes
12
Cool the cookies for 2 minutes on the baking sheets before removing to a wire rack to cool completely
13
Repeat with the remaining dough
14
For the royal icing: Beat the egg whites and 1/3 cup of the confectioners' sugar with a wire whisk or the whisk attachment of your mixer
15
Add another 1/3 cup sugar and the cream of tartar and beat 10 minutes longer
16
Add the remaining sugar and beat until the mixture is smooth and thick
17
The icing can be tinted as desired with food coloring
18
Ice the cooled cookies with the royal icing as desired