Swedish gingerbread cookies
Swedish gingerbread cookies
Recipe Type: Dessert
Author:
Prep time:
Cook time:
Total time:
Serves: 3 dozen
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- ½ cup molasses
- 1 large egg
- 3 ¼ cups all-purpose flour
- 1 Tbsp. ground ginger
- 2 tsp. ground cloves
- 1 tsp. baking soda
- [b]Frosting[/b]
- 3 cups confectioners’ sugar
- ¾ cup shortening
- 1 Tsp. vanilla extract
- 3-5 Tbsp. water
- M&Ms optional
Instructions
- In a large bowl, cream butter & sugar until fluffy. Beat in molasses & egg.
- In another bowl, whisk flour, ginger, cinnamon, cloves and baking soda; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic wrap.
- Refrigerate 1 hour or until firm enough to roll.
- Preheat oven to 350F. On a lightly floured surface, roll each portion of dough to ¼ in. thickness. Cut with a floured 3 ½ in. gingerbread man cookie cutter or any of your choice. Place 1 in. apart on greased baking sheets. Bake for 8-10 minutes until edges are firm. Cool on pans 2 minutes. Remove to wire racks to cool completely.
- For frosting, in a bowl, beat confectioners’ sugar, shortening, vanilla and enough water to reach spreading consistency. Decorate cookies with frosting and, if desired, Red Hots.
Notes
FREEZE OPTION:[br]Wrap the dough with saran wrap, and put in to a resealable plastic freezer bag and freeze. To use, thaw dough in refrigerator overnight or until soft enough to roll. Prepare, bake and decorate cookies as directed.
