Best-of-the-Season Gingerbread Cookies
Recipe from Midwest Living

These holiday gingerbread cookies have crisp edges, soft centers, and a hint of molasses and ginger.


Best-of-the-Season Gingerbread Cookies

by 4  people

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Servings: 72 three-inch cookies
Prep Time: 45 mins
Total Time: 50 mins
Related Categories: Christmas Gingerbread, Christmas Party, Cookies, Low Calorie Desserts, Low Carb Desserts, Low Fat Desserts, Low Sodium, School Lunch
 
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Ingredients
  • 5  cups
    all-purpose flour
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  • 2  teaspoons
    ground ginger
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  • 1-1/2  teaspoons
    baking soda
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  • 1  teaspoon
    ground cinnamon
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  • 1/2  teaspoon
    salt
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  • 1  cup
    shortening
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  • 1  cup
    sugar
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  • 1 
    egg
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  • 1  cup
    mild-flavored molasses
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  • 2  tablespoons
    vinegar
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  •  
    Purchased decorator icing (optional)
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Directions
1.
In a large mixing bowl, stir together flour, ginger, baking soda, cinnamon, and salt; set aside.
2.
In another large mixing bowl, beat shortening and sugar with an electric mixer until well combined. Add egg, molasses, and vinegar; beat well.
3.
Add flour mixture; beat until combined. Stir in any remaining flour by hand. Divide dough in half; wrap in plastic. Chill 3 hours or until easy to roll.
4.
On a lightly floured surface, roll one portion of the dough at a time to 1/8-inch thickness. Using cookie cutters, cut into desired shapes. Place 1 inch apart on greased cookie sheets.
5.
Bake in a 375 degree F oven 5 to 6 minutes or until edges are just firm. Remove from oven. Cool on cookie sheet 1 minute; transfer cookies to a wire rack and let cool. Pipe on decorator icing, if you like. Makes 72 three-inch cookies.
Nutrition information
Calories 77, Total Fat 3 g, Cholesterol 3 mg, Sodium 43 mg, Carbohydrate 12 g. Percent Daily Values are based on a 2,000 calorie diet
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