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Carolyn's Favorite Gingerbread Cookies

Course Snack
Author Carolyn

Ingredients

  • ½ C shortening I use butter
  • ½ C brown sugar packed
  • 3 ¼ C all-purpose flour
  • 1 t salt
  • 1 t baking soda
  • ½ t cinnamon
  • ½ t ginger
  • 1/8 t ground cloves
  • ¾ C molasses
  • ¼ C water

Stir together

  • 1 C sifted powdered sugar
  • 1 t light corn syrup
  • 2 ½ t warm water and
  • ¼ t vanilla

Instructions

  • Cream shortening and sugar in large bowl. Mix flour with salt, soda and spices in large Pyrex.
  • Blend into creamed mixture alternately with molasses and water.
  • Chill 1 hour.
  • Roll half the dough at a time, ¼ “ thick.
  • Cut with floured cookie cutters. Lift onto lightly greased baking sheets.
  • Refrigerate scraps of dough while rolling second portion. Combine all scraps and reroll to cut as many as you can. :)
  • Bake 350° oven 12 minutes, or until cookies spring back when touched lightly in the center. Do not brown. Cool, remove to wire racks. When cold, decorate.

Notes

December 2011