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1/2 cup vegetable shortening or unsalted butter at room temperature
1/2 cup sugar
1 large egg
1/2 cup blackstrap molasses
1 teaspoon vanilla extract
1/4 cup grated fresh ginger
3 cups all purpose flour
1 teaspoon cinnamon
3/4 teaspoon baking soda
1/4 teaspoon ground cloves
Royal Icing for Iced Gingerbread Cookies
3 tablespoons meringue powder (available at cake stores and bulk stores)
1/2 cup warm water
4 1/2 cups icing sugar, sifted
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
food colouring, as needed
Directions
Gingerbread Cookies
1.Cream shortening (or butter) and sugar until fluffy and beat in egg
and vanilla. Stir in molasses and grated ginger until evenly blended. In
a separate bowl, combine remaining dry ingredients and add to molasses
mixture, stirring just until dough comes together. Shape dough into 2
discs and chill for at least 2 hours before rolling.
2.Preheat oven to 375 °F. On a lightly floured surface, roll out 1 disc
to just over 1/8-inch thick. Cut out desired shapes and place on a
parchment-lined baking sheet. (If using cookies as decoration, put a
small hole where a string will go to tie it). Bake for 6 to 8 minutes
until edges are firm to touch. Allow to cool completely.
Royal Icing for Iced Gingerbread Cookies
1.Stir together all ingredients to blend, then beat with electric
beaters on high speed until mixture is stiff, about 7 minutes. Tint
portions of icing as desired.
2.To store, keep icing tightly covered, with plastic wrap
1/2 cup sugar
1 large egg
1/2 cup blackstrap molasses
1 teaspoon vanilla extract
1/4 cup grated fresh ginger
3 cups all purpose flour
1 teaspoon cinnamon
3/4 teaspoon baking soda
1/4 teaspoon ground cloves
Royal Icing for Iced Gingerbread Cookies
3 tablespoons meringue powder (available at cake stores and bulk stores)
1/2 cup warm water
4 1/2 cups icing sugar, sifted
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
food colouring, as needed
Directions
Gingerbread Cookies
1.Cream shortening (or butter) and sugar until fluffy and beat in egg
and vanilla. Stir in molasses and grated ginger until evenly blended. In
a separate bowl, combine remaining dry ingredients and add to molasses
mixture, stirring just until dough comes together. Shape dough into 2
discs and chill for at least 2 hours before rolling.
2.Preheat oven to 375 °F. On a lightly floured surface, roll out 1 disc
to just over 1/8-inch thick. Cut out desired shapes and place on a
parchment-lined baking sheet. (If using cookies as decoration, put a
small hole where a string will go to tie it). Bake for 6 to 8 minutes
until edges are firm to touch. Allow to cool completely.
Royal Icing for Iced Gingerbread Cookies
1.Stir together all ingredients to blend, then beat with electric
beaters on high speed until mixture is stiff, about 7 minutes. Tint
portions of icing as desired.
2.To store, keep icing tightly covered, with plastic wrap
