Gingerbread Cookies Recipe

• Level: Easy
• Yield: 5 dozen cookies
• Nutritional Analysis Per Serving (Serving Size: 1 of 60 servings)
  Calories: 116
  Total Fat: 4 g
  Saturated Fat: 1 g
  Carbohydrates: 19 g
  Dietary Fiber: 0 g
  Sugar: 12 g
  Protein: 1 g
  Cholesterol: 3 mg
  Sodium: 55 mg
• Total: 4 hr 35 min (includes chilling and cooling times)
• Active: 45 min

Cookies:

• 1 cup vegetable shortening
• 1 cup granulated sugar
• 1 cup molasses
• 2 tablespoons cider vinegar
• 1 large egg
• 1 tablespoon ground ginger
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1/2 teaspoon salt
• 4 to 5 cups sifted all-purpose flour, plus extra for dusting
• Nonstick cooking spray, for the baking sheets and rolling pin

Royal Icing:

• 3 large egg whites, room temperature (or equivalent meringue powder)
• 2 1/2 cups sifted confectioners' sugar
• 1/4 teaspoon cream of tartar
• Food color, for tinting, optional

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1. Make the dough: In the bowl of an electric mixer, beat the shortening and granulated sugar until light and fluffy. Blend in molasses, vinegar, and egg on high speed for a smooth mix.
2. Combine dry ingredients: Sift together ginger, baking soda, cinnamon, cloves, salt, and 4 cups flour in a separate bowl. Gradually mix into the wet ingredients until a firm dough formsadd more flour if needed. Wrap and chill for 3 hours until firm.
3. Preheat and prep: Heat oven to 375F. Lightly spray two baking sheets with nonstick spray.
4. Roll and bake: Spray a rolling pin with nonstick spray and flour your surface. Roll dough to 1/8-inch thick, cut into fun shapes, and place 1 inch apart on sheets. Bake 5-6 minutes, cool 2 minutes on sheets, then transfer to a wire rack. Reroll scraps for more!
5. Prepare icing: Beat egg whites with 1/3 cup confectioners' sugar. Add another 1/3 cup sugar and cream of tartar; beat 10 minutes. Stir in remaining sugar until thick and smooth. Tint with food coloring if desired.
6. Decorate: Spread icing on cooled cookies for personalized gingerbread magic!

Pro tip: Cover the icing bowl and tips with a damp cloth to keep it fresh longer.

Food Safety Note: Raw or undercooked eggs may increase foodborne illness risk.

Adapted from "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood (Clarkson Potter, 2008). Courtesy of Trisha Yearwood. All rights reserved.