Gingerbread cookies make for a fun family baking day. Use any shape cookie cutter you want and let your creativity rein as you decorate with this recipe from I Love Eggs.
Prep time: 10 mins
Cooking time: 12 minutes
Total time: 22minutes
Ingredients
Cookies
- 4 cups (480g) all-purpose flour
- 1 tbsp ground ginger
- 2 tsp cinnamon
- ¼ tsp cloves
- ¼ tsp nutmeg
- 1 ½ tsp baking powder
- 100 gm vegetable shortening
- 350 gm butter
- 1 cup (400g) brown sugar
- â…“ cup molasses
- 2 eggs
Butter Icing
- 1 ½ cups (175g) icing sugar
- 3 tbsp butter, softened
- 1 tbsp vanilla extract
- 1 tbsp milk
- 3 drops food colouring (optional
Directions
Cookies
- In a medium sized bowl, place flour, ginger, cinnamon, cloves, nutmeg, and baking powder and combine with a fork.
- In a large bowl, place the shortening, butter and brown sugar and cream together with an electric mixer; add molasses and beat until blended.
- Break the eggs into the sugar mixture and beat until eggs are completely blended in.
- Add half the flour mixture with the butter mixture and stir to combine.
- Add remainder of the flour mixture and continue blending. Mixture will be thick.
- Lightly flour a clean kitchen surface and roll out the dough to 5mm thickness.
- Line cookie sheets with baking paper.
- Using cookie cutter, cut out gingerbread cookies, and place on baking paper. Bake at 180°C for 12 – 13 minutes.
Icing
- Combine icing sugar, butter, vanilla and milk, beating until creamy.
- Thin with a few more drops of milk (if necessary) to reach desired spreading consistency.
- Stir in optional food colouring or leave icing white.
- Spread frosting over cooled cookies.
- Decorate with your choice of various sprinkles.
