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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