Prep 2 hrs
Cook 10 mins
When I made these I did not get 5 dozen cookies, it will depend on the size you cut them so yield is only estimated, also I added 1/4 cup more sugar as we prefer a sweeter cookie --- plan ahead the dough needs to chill for a few hours before rolling out, prep time includes chilling time --- this icing will harden on the cookies once dried --- of coarse you may cut into any desired shapes
- 1 cup butter, softened
- 1 cup sugar
- 1 cup molasses
- 1⁄4 cup water
- 5 cups all-purpose flour
- 2 1⁄2 teaspoons ginger powder
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 teaspoon allspice
- 1⁄4 teaspoon salt
- 3 3⁄4 cups confectioners' sugar
- 1⁄4 cup water
- 1 1⁄2 teaspoons light corn syrup
- 1⁄2 teaspoon vanilla
- Set oven to 350 degrees F.
- Prepare ungreased baking/cookie sheet/s.
- In a large mixing bowl cream the butter with sugar until fluffy (about 3 minutes).
- Beat in molasses and water.
- In another bowl combine flour with ginger, baking soda, cinnamon, allspice and salt; add to the creamed mixture and mix until well combined.
- Cover the bowl and refrigerate for 1 to 1-1/2 hours or until easy to handle.
- Lightly flour a work surface.
- Roll out the chilled dough to 1/4-inch thickness.
- Using star-shaped cookie cutters dipped in flour (about 2-1/2 inches wide) cut out shapes.
- Place the dough stars onto prepared cookie sheet about 2-inches apart.
- Bake for about 10-12 minutes or until edges are firm.
- Remove to wire racks and cool.
- For the icing; in a bowl combine all icing ingredients until smooth and well combined.
- Transfer to a heavy small plastic bag, then cut a small hole in a corner of the bag.
- Pipe the icing around the edges of the cookies or as desired (the icing will harden upon standing).
I made these to take them to my Mom's annual Christmas party. At first, I worried that the dough was too thick, and that the cookie would burn before it cooked or be too soft. But they were perfect! Everyone loved them--there were a lot of desserts, but people went out of their way to tell me how wonderful they were, always mentioning how soft they were. Also, I increased the ginger by a tsp. and added a 1/4 tsp cayenne pepper. My family and friends loved the little kick. I did increase the confectioners sugar amount a little, as I was just outlining, no flooding. I also used a fine real lemon oil flavoring. The tart lemon with the spiced up gingerbread was perfect. These cookies have just become a new family tradition for me. Thanks Kittencal!
We are high altitude & dry. Made cookies according to recipe. These are not too sweet (loved them w/o icing!) Not for detailed designs - dough puffs & rounds out during baking & then flatten back out when cool. Crispy chewy out of the oven, crisp when cool. Icing was thick, but just added water till desired consistency. Will make these again!
Love these gingerbread cookies. I didnt have a snowflake cookie cutter (next year I will). I used a ginerbread man cutout called a ABC cookie cutout (Already Been Chewed) we had fun making these. I used a rounded cup of sugar and it was just right for us, not overly sweet. I think these have a perfect blend of spices. A very soft cookie mine baked for 10 minutes. The icing is perfect for this cookie. I had more than enough to just outline the cookie.