These pillowy gingerbread cookies will make any day feel merry and bright!
Cookie Ingredients
- 1/4 cup shortening
- 1/2 cup sugar
- 1 egg
- 1/2 cup molasses
- 1 tsp. baking soda dissolved in 1/2 cup water
- 2 cups flour
- 1/2 tsp salt
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp cinnamon
Glaze Ingredients
- 3/4 cup to 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1-2 tsp milk
- festive sprinkles
- food coloring (optional)
Directions
- Preheat oven to 400 degrees F
- Use an electric mixer to cream together the shortening, sugar, egg and molasses
- Stir in the baking soda/water mixture and mix
- In a separate bowl, use a spatula to mix the flour, salt, and spices
- Using the blender on low speed, gradual mix the flour mixture into the molasses mixture
- Cover and refrigerate for at least 2 hours
- Drop dough by the teaspoon about 2 inches apart on a lightly greased cookie sheet
- Bake for 7 to 8 mins or just until set; do not over bake (cookies should have risen but should not be crispy around the edges. To check if the dough is thoroughly cooked, stick a toothpick in the middle. If it comes out clean, they are done)
- To make the icing: use a blender to blend the powdered sugar, milk, and vanilla extract.
- The icing should not be too drippy nor too stiff; add more powdered sugar or milk as necessary until you have the consistency you want (powdered sugar will make the icing stiffer and milk will make the icing thinner)
- Add a few drops of food coloring, if you wish. The icing will be a pastel version of whichever color you use.
- To frost the cookies: place the icing in the middle of the cookie; from there it will drip to the sides. Dust with festive sprinkles and let the icing set
Recipe adapted from Penzey’s Spices Catalog and tweaked by Sasha
Eating Always 