Gingerbread Cookies - KCTV5 News

Gingerbread Cookies

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courtesy of Urban Table

2 ½ c. Flour

½ c. Sugar

1 t. Baking Powder

1 t. Ground Ginger

½ t. Baking Soda

½ t. Ground Cinnamon

½ t. Ground Cloves

½ c. Shortening

½ c. Molasses

1 Egg

1 T. Vinegar



1 c. Powdered Sugar, sifted

½ t. vanilla

1 T. Milk


Combine all dry ingredients together.


Beat shortening with an electric mixer on medium to high speed in a large mixing bowl.  Beat in molasses, egg and vinegar until combined.  Beat in as much of the dry mix as you can with the mixer.  Using a wooden spoon, stir in any remaining dry ingredients.  Divide dough in half.  Cover and chill for 3 hours or until easy to handle.


Grease a cookie sheet; set aside.  On a lightly floured surface, roll half of the dough at a time to 1/8 inch thickness.  Using a 2 ½ inch gingerbread man cookie cutter, cut out shapes.  Plac3e 1 inch apart on prepared cookie sheet.


Bake in a 375¢ª oven for 5 to 6 minutes or until edges are lightly browned.  Cool on cookie sheet 1 minute.  Transfer cookies to a wire rack and let cool.


Icing:  Combine powdered sugar and vanilla in a small bowl.  Add milk 1 teaspoon at a time, until icing is of piping consistency.  Decorate cookies.


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