Crunchy Gingerbread Cookies
These crunchy gingerbread cookies are perfect to make and decorate with little ones. The dough is very easy to make and these cookies taste amazing.
Servings 36 cookies
Calories 119kcal
Ingredients
- ⅔ cup shortening
- ½ cup sugar
- ½ cup molasses
- 1 egg
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
Icing:
- 3-¾ cups icing sugar
- ¼ cup water
- 1-½ teaspoons light corn syrup or honey
- ½ teaspoon vanilla extract
Instructions
- In a mixing bowl, cream butter, sugar, molasses, and egg.
- Combine the flour, baking soda, cinnamon, ginger, cloves, salt, and nutmeg; gradually add to creamed mixture and mix well (if your mixer is too small to do this step, use your hands or a spatula).
- Refrigerate for at least 2 hours.
- On a lightly floured surface, roll out half of the dough. Cut with a cookie cutter dipped in flour.
- Place the cookies on greased baking sheets. Bake at 350°F / 180°C for 9 to 11 minutes or until edges are firm.
- Remove and place on wire racks to cool. Decorate as desired.
- For the icing: combine all the ingredients and beat until smooth. Transfer to plastic bag and cut a small hole in a corner of the bag; pipe icing onto cookies.
Notes
To store: Place unfrosted cookies in layers separated by waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months. Before serving, thaw cookies, if frozen and decorate.
Nutrition
Calories: 119kcal
