Gingerbread People
"Can we eat them yet?” is the first question you'll hear when baking spicy gingerbread cookies. The aroma is almost as good as the taste!
Yield: 9 dozen 2 1/2 inch cookies
Ingredients
Cookies
- 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 extract
- About 5 tablespoons Half-and-Half
Instructions
Cookies
- In large bowl, stir together brown sugar, shortening, molasses and water.
- Stir in remaining cookie ingredients.
- Cover and refrigerate for at least 2 hours.
- Heat oven to 350 degrees 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 for 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.
Easy Creamy Frosting
- In large bowl, stir together all frosting ingredients until smooth and spreadable.
- Decorate cookies with frosting.
Notes
High Altitude (3500-6500 ft) No change.
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.
Nutrition
Per serving: Calories 70 (Calories from Fat 5); Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 40mg; Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 8g); Protein 0g
Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 6%
Exchanges: 1 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 1
* Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from: Betty Crocker
