Gingerbread Cookies

1 cup packed brown sugar
1/3 cup shortening
1 1/2 cups dark molasses
2/3 cup cold water
7 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground cinnamon
Creamy White Frosting (recipe below)

Creamy White Frosting Ingredients:

4 cups powdered sugar
1 teaspoon vanilla extract
5 tablespoons half-and-half
Food color (optional)

Beat brown sugar, shortening, molasses and water in very large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except Creamy White Frosting. Cover and refrigerate about 2 hours or until firm. Heat oven to 350º. Lightly grease cookie sheet. Roll one-fourth of dough at a time 1/4″ thick on lightly floured surface. Cut with floured gingerbread cookie cutter or other favorite shaped cutter. Place about 2″ apart on cookie sheet. Bake 10-12 minutes or until almost no indentation remains when touched in center. Remove from cookie sheet to wire rack. Cool completely. Frost with Creamy White Frosting.

Creamy White Frosting Directions:

Mix all ingredients until smooth and spreadable.

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