Sunday, 1 December 2013

Gingerbread cookies

Of course the first day of my 24 days of Betty Crocker Christmas Cookies emails would be gingerbread cookies!! So much fun to make and decorate. A favourite of kids everywhere, even if they don't like to eat them they sure like to play with the icing and decorate ;)


1 cup packed brown sugar

1/3 cup shortening

1 1/2 cups dark molasses

2/3 cup cold water

7 cups Gold Medal® all-purpose flour

2 teaspoons baking soda

2 teaspoons ground ginger

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1/2 teaspoon salt

Easy Creamy Frosting

4 cups powdered sugar

1 teaspoon vanilla

About 5 tablespoons half-and-half


  • In large bowl, stir together brown sugar, shortening, molasses and water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours.
  • Heat oven to 350°F. Lightly grease cookie sheet. On floured surface, roll dough 1/8 inch thick. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet.
  • Bake 10 to 12 minutes or until no indentation remains when touched (for a softer, chewier cookie, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  • In large bowl, stir together all frosting ingredients until smooth and spreadable. Decorate cookies with frosting.

Using a tub of Betty Crocker® ready-to-spread frosting instead of making the frosting can save you a few precious moments during the busy holiday season.

Store unbaked cookie dough tightly covered in the refrigerator for up to 48 hours.

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