Close
Ingredients
| light brown sugar (packed): 1 cup |
| shortening - baking: 1/3 cup |
| molasses: 1 1/2 cups |
| water: 2/3 cup (cold) |
| all-purpose flour (unsifted): 7 cups |
| baking soda: 2 tsp |
| ground ginger: 2 tsp |
| allspice: 1 tsp |
| ground cinnamon: 1 tsp |
| ground cloves: 1 tsp |
| salt: 1/2 tsp |
| powdered sugar (sifted): 4 cups (for Easy Creamy Frosting) |
| vanilla extract: 1 tsp |
| half and half cream: 5 Tbl |
Gingerbread People (Cookie Exchange Quantity)
Credit: www.bettycrocker.com
User rating:
-
Prep Time
135 min -
Cook Time
12 min -
Servings
9 serving(s)
Tags
- In large bowl, stir together brown sugar, shortening, molasses and water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours.
- Heat oven to 350°F. Lightly grease cookie sheet. On floured surface, roll dough 1/8 inch thick. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet.
- Bake 10 to 12 minutes or until no indentation remains when touched (for a softer, chewier cookie, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- In large bowl, stir together all frosting ingredients until smooth and spreadable. Decorate cookies with frosting.