Gingerbread Cookies

Name: Gingerbread Cookies
Ingredients: 6 tablespoons butter, softened; 1 cup sugar; 1 cup molasses; 1 egg; 2 tablespoons white vinegar; 4 cups all-purpose flour; 2 teaspoons ground ginger; 1-1/4 teaspoons baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/4 teaspoon salt; 5 cups confectioners' sugar; 5 to 6 tablespoons fat-free milk; Assorted paste food coloring, optional

14 ingredients

4 steps

Ingredients

6 tablespoons butter, softened
1 cup sugar
1 cup molasses
1 egg
2 tablespoons white vinegar
4 cups all-purpose flour
2 teaspoons ground ginger
1-1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
5 cups confectioners' sugar
5 to 6 tablespoons fat-free milk
Assorted paste food coloring, optional

Directions

1

In a bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in the molasses, egg and vinegar. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture. Cover and refrigerate for 4 hours or until easy to handle (dough will be sticky).
2

On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with 4 in. cookie cutters dipped in flour. Using a floured spatula, place cookies 1 in. apart on
3

coated with cooking spray. Bake at 375° for 5-6 minutes or until set. Remove to wire racks to cool.
4

For icing, combine confectioners' sugar and milk in bowl. Spread over cooled cookies; let dry completely. If desired, combine paste food coloring and a few drops of water; using a fine brush or the blunt end of a wooden skewer, decorate cookies.