Holly’s Traditional Gingerbread Cookies

SavvyMom April 14, 2016
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You’ll Need

  • ¼ cup trans-free margarine or butter, softened
  • ½ cup packed brown sugar
  • ¾ cup dark molasses
  • ⅓ cup cold water
  • 3½ cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground allspice
  • ½ tsp salt
  • ¼ tsp ground cloves
  • Smooth vanilla frosting (optional)
  • 2½ cups confectioners' sugar
  • ¼ cup hot water
  • 1 teaspoon light corn syrup
  • ¼ teaspoon vanilla extract

Prep and Cook

  • 1
    Beat margarine, sugar, molasses, and water with electric mixer or by hand until smooth. In separate bowl, combine flour, baking soda, cinnamon, ginger, allspice, salt, and cloves.
  • 2
    Add flour mixture to molasses mixture, stirring by hand just until soft dough forms.
  • 3
    Divide dough in half, shape each piece into a disk, wrap in plastic, and refrigerate 2 hours or overnight.
  • 4
    When ready to bake, preheat oven to 350°F.
  • 5
    On lightly floured surface or between 2 pieces of wax paper, roll out one disk about 1/8" thick. Cut out cookies using 5" gingerbread man cookie cutter.
  • 6
    Place 1" apart on baking sheet coated with cooking spray. Bake 10 to 15 minutes, until set. (Bake a few minutes longer for crispier cookies).
  • 7
    Transfer to rack to cool. Repeat with remaining disk, re-rolling scraps once to get as many cookies as possible. When cookies are completely cool, decorate with smooth vanilla frosting, if using.
  • 8
    Combine all ingredients until smooth. This makes enough for 4 dozen cookies.

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