Gingerbread Cookies with Buttercream Icing

  • Currently 4/5
2/3 cup shortening
1 cup sugar
1 large egg
1/4 cup molasses
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp cloves
1 tsp ginger
3 cups confectioners' sugar
1/3 cup butter, softened
1 tsp vanilla extract
1/4 tsp lemon extract
1/4 tsp butter flavoring
3-4 Tbsp milk
1. In a mixing bowl, cream shortening and sugar. Beat in egg and molasses. Combine flour, baking soda, salt and spices; gradually add to the creamed mixture and mix well. Refrigerate for 2 hours or overnight.
2. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut into desired shapes. Place on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Cool on a wire rack.
3. For icing, beat sugar, butter and flavorings in a mixing bowl. Gradually stir in milk until smooth and thick. Frost cookies.
Yield: About 27 cookies w/ the white stars and some green xmas trees.

Traci Downing

Member since Dec 2007

More recipes like this one...