Gingerbread Cookies

Name: Gingerbread Cookies
Prep time: 1 h 45 min
Total time: 2 h 30 min
Yield: 1 dz.
Ingredients: 4 c. all-purpose flour; 1 1/2 tsp. ground cinnamon; 1 tsp. ground cloves; 1 tsp. ground nutmeg; 1/2 tsp. ground allspice; 1/2 tsp. salt; 1/4 tsp. Freshly ground black pepper; 1 c. unsulfured molasses; 2 tbsp. light rum; 2 tbsp. grated and peeled fresh ginger; 2 tsp. baking soda; 3/4 c. trans-fat free vegetable shortening; 3/4 c. sugar; 1 large egg; Ornamental Frosting

Published: Nov 2, 2011

Yields:

1 dz.

Prep Time:

1 hr 45 mins

Total Time:

2 hrs 30 mins

Cal/Serv:

Jump to recipe

Classic gingerbread cookies — spicy, chewy, and festively decorated — are a staple at any holiday affair.

Advertisement - Continue Reading Below

Ingredients

4 cups all-purpose flour
1 1/2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 tsp. salt
1/4 tsp. Freshly ground black pepper
1 cup unsulfured molasses
2 Tbsp. light rum
2 Tbsp. grated and peeled fresh ginger
2 tsp. baking soda
3/4 cup trans-fat free vegetable shortening
3/4 cup sugar
1 large egg
Ornamental Frosting

Directions

1. Step 1In large bowl, combine flour, cinnamon, cloves, nutmeg, allspice, salt, and pepper. In small bowl, combine molasses, rum, ginger, and baking soda.
2. Step 2In another large bowl, with mixer on medium speed, beat shortening until softened. Add sugar and beat until fluffy. Beat in egg until well combined. Reduce speed to low. Alternately add flour mixture and molasses mixture; beat just until blended, occasionally scraping bowl with rubber spatula.
3. Step 3Divide dough into 3 equal pieces. Flatten each piece into a disk; wrap each in plastic wrap. Refrigerate dough 4 hours or overnight, until firm enough to roll.
4. Step 4Preheat oven to 325 degrees F. On lightly floured surface with floured rolling pin, roll 1 disk of dough 1/8 inch thick. With floured 3- to 4-inch holiday-shaped cookie cutters, cut out as many cookies as possible; wrap and refrigerate trimmings. Place cookies, 1 inch apart, on ungreased large cookie sheet.
5. Step 5Bake cookies 12 to 14 minutes or until edges begin to brown. Transfer cookies to wire rack to cool completely. Repeat with remaining dough and trimmings.
6. Step 6When cookies are cool, decorate as desired with Ornamental Frosting, if using. Set aside to allow frosting to dry. Store cookies (layered with waxed paper if decorated) in airtight containers at room temperature up to 2 weeks or in freezer up to 3 months.