Gingerbread cookies

Gingerbread Cookies



“Wish Background” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

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Gingerbread Cookies
Today I will be making my grandma Wolf's frosted creams or gingerbread cookies. This recipe was passed down to my mom and then to me. This is one of my childhood christmas time traditions where mom would make and bake the cookies and the kids would help frost the cookies and lick the beaters. Now I am sharing her recipe with you, and I am able to share it because of watchers like you who generously donated at tfvc.org/donate. The ingredients in this recipe was paid for by you, and for that I am grateful. Without further ado let's get baking.
Gingerbread cookies
Prep Time 20 minutes
Cook Time 7 minutes
Servings
Ingredients
Cookies
Icing
Prep Time 20 minutes
Cook Time 7 minutes
Servings
Ingredients
Cookies
Icing
Gingerbread cookies
Instructions
Make and bake cookies
  1. Preheat your oven to 375. Put 1 cup water and 1 teaspoon baking soda in a pot and bring to a boil.
  2. Put 1 cup sugar and 1 cup shortening in a mixing bowl and cream until mixture turns a nice glossy white. Add 1 cup molasses, 1 tablespoon ginger and 1/4 teaspoon salt and mix until well blended.
  3. Carefully mix in the boiling water and soda mixture. When mixed start adding the flour. Start with 2 cups, you will end up using around 6 cups depending on humidity. You want to have enough flour to where it is just rollable.
  4. Roll out dough until it is 1/8 to 1/4 inch thick and cut out the shapes with your cookie cutters.
  5. Put the shaped cookies on a lightly greased pan with parchment paper. You can refold and reroll the dough but the more you do this the tougher the cookies are going to get. Bake the cookies at 375 degrees for 7 minutes or until the cookies start to get brown. Let cookies cool.
Make Icing
  1. In a mixing bowl put in 3 tablespoons earth balance buttery stick, 4 cups powdered sugar and 2 teaspoon vanilla extract. Start to mix them.
  2. Slowly start to add in vegan unsweetened unflavored milk. Put in enough until the icing is just spreadable. Don't make too thin, if you do just add more powdered sugar until you get the right consistency.
  3. Split the icing in half. Put red color in one half and green in the other half. Put in enough color to make them a nice dark red or green.
  4. Get the kids if you have any and let them help you frost the cookies. Let them sit for at least half an hour to let the icing set before eating.