Rochelle's Gingerbread Cookies
  • 1 cup sugar
  • 3/4 cup shortening
  • 1/4 cup molasses
  • 1 egg
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3 tablespoons granulated sugar
  • Icing:
  • 2 cups powdered sugar
  • 2–3 tablespoons milk
  • 1/4 teaspoon vanilla extract
  1. Heat oven to 350°F.
  2. In large bowl, beat sugar and shortening. Add molasses and egg with electric mixer on medium speed, or mix with spoon. Sift in remaining ingredients except granulated sugar and mix thoroughly.
  3. Chill the dough. Divide the dough into two equal portions, and form them each into a ball. Then gently use your hands to flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours or overnight. The disc shape will make it easier to roll the cookies out later. Roll out dough with a little flour and cut with desired cookie cutter. Place on ungreased cookie sheet about 2 inches apart.
  4. Bake 10 to 12 minutes or just until set and cookies appear dry. Immediately remove from cookie sheet to cooling rack.
  5. Decorate with icing.TO MAKE THE SIMPLE ICING:
  6. Whisk all ingredients together in a bowl until smooth. If your icing is too thin, add in a little more powdered sugar. If your icing is too thick, add in a tiny bit of milk. Use a piping bag, or a ziplock bag (with the corner snipped off), or a plastic squeeze bottle to pipe the icing onto the cookies.
Rochelle Dilick