Best-of-the-Season Gingerbread Cookies
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- Makes: 72 servings
- Yield: 72 three-inch cookies
- Prep
45 mins
- Bake
5 mins
These holiday gingerbread cookies have crisp edges, soft centers, and a hint of molasses and ginger.
Ingredients
-
5
cups
all-purpose flour
-
2
teaspoons
ground ginger
-
1 1/2
teaspoons
baking soda
-
1
teaspoon
ground cinnamon
-
1/2
teaspoon
salt
-
1
cup
shortening
-
1
cup
sugar
-
1
egg
-
1
cup
mild-flavored molasses
-
2
tablespoons
vinegar
-
Purchased decorator icing (optional)
Directions
-
In a large mixing bowl, stir together flour, ginger, baking soda, cinnamon, and salt; set aside.
-
In another large mixing bowl, beat shortening and sugar with an electric mixer until well combined. Add egg, molasses, and vinegar; beat well.
-
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.
-
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.
-
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 Facts
(Best-of-the-Season Gingerbread Cookies)
Servings Per Recipe 72, Fat, total (g) 3, chol. (mg) 3, sodium (mg) 43, carb. (g) 12, cal. (kcal) 77
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