Iced Gingerbread Cookies

Gingerbread Cookies

  • 1/2 cup packed brown sugar
  • 1/2 cup softened butter
  • 2 large eggs
  • 3/4 cup molasses
  • 4 1/2 cups flour
  • 1 Tbsp cinnamon
  • 2 tsp ginger
  • 1/4 tsp baking soda

Cream the brown sugar and butter. Add the eggs one at a time, then the molasses. In a separate bowl, whisk together flour, cinnamon, ginger, and baking soda. Slowly blend the dry ingredients into the wet to make a stiff dough. Divide dough in half, form two circles and refrigerate at least one hour. Roll out dough and cut cookies. Bake at 350°F for 5 minutes for mini-gingerbread men or 8-10 minutes for larger cookies.

Wintergreen Icing

  • 1 cup confectioner’s sugar
  • 1/2 tsp wintergreen extract
  • 2-3 tsp water
  • 1 drop red food coloring

Wintergreen berries are pinkish red, so this icing is a pale pink. Stir together all ingredients to make a thick icing.

Vanilla Icing

  • 1 cup confectioner’s sugar
  • 1/2 tsp vanilla extract
  • 2-3 tsp water

Stir together all ingredients to make a thick icing.

Peppermint Icing

  • 1 cup confectioner’s sugar
  • 1/2 tsp peppermint extract
  • 2-3 tsp water
  • 4 drops green food coloring

Stir together all ingredients to make a thick icing.

Decorate cool cookies by piping the icing on or drizzling it with a spoon.

 

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3 Comments

Filed under Food, Living from Scratch, Recipes

3 Responses to Iced Gingerbread Cookies

  1. I’ve not had gingerbread since i was little, i’m going to make some of these with my young son tonight, thanks!

  2. Deb

    Yum! Looking forward to trying these, thanks!

  3. Those are so cute I think I need to try them with my kids. Thanks so much for sharing and inviting me over : )

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