Frosted Gingered Cookies– An old recipe for gingerbread cookies that uses molasses. The powdered sugar “glaze” is the perfect finishing touch.
So, there’s ten days til Christmas and it makes me want to throw a big fat hissy fit. I love Christmas so much and it’s all going to be over in just a couple of weeks. Seriously, I feel like Thanksgiving was three days ago.
So, if you’re like me and completely loathe how quickly the time flies and you need some yummy cookies to eat while you sulk then make a batch of these Frosted Gingerbread Cookies. Heck, it may even remind you to enjoy the next couple of weeks to the best you can. Once you taste the flavors that are in these delicious cookies you’ll want to make a batch and give to everyone you know.
This recipe was handwritten and given to my by my husband’s grandmother. She gave me this recipe on Christmas Eve one year before we were married. While hugging me she whispered in my ear how special she thought I was. So, I make these cookies every year and think about her and her delicious recipes.
I was never a big fan of gingerbread cookies but this recipe is the best I’ve ever had. It does use molasses but overall the cookie is not an overly strong tasting cookie.
Grandma Nancy always uses boy and girl gingerbread cookie cutters and colors her icing a light green. I use similar cookie cutters and green icing, but I also add a little bit of red icing and I usually use about three or four different cutters. You can use whatever cookie shape you like. I am not the world’s best cookie or cake decorator. This powdered sugar glaze is perfect for my level of cookie decorating skills. I use an offset spatula to spread on the glaze or a spoon works fine too.
I make the icing in one large bowl and then scoop out a small amount into smaller bowls and add coloring to each individual bowl.
Save this recipe for gingerbread cookies and make it before the Christmas season is over.
- 1/3 cup shortening
- 1/3 cup sugar
- 1/3 cup molasses
- 1 egg
- 2 1/2 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon ginger
- dash of salt
- dash of milk (I used about 1 tablespoon
- 3 cups powdered sugar, sifted
- 1/4 cup milk
- 1/2 teaspoon vanilla
- dash of salt
- Food coloring (optional)
- Preheat oven to 375.
- Grease a baking sheet or line with parchment paper.
- In a large bowl combine flour, salt and baking soda.
- In a bowl of a stand mixer or large mixing bowl cream together the shortening and sugar.
- Blend in molasses and egg.
- Add combined dry ingredients, mix well.
- Add milk if needed.
- Roll dough onto a lightly floured surface about 1/8" thick.
- Cut with cutters and place on prepared baking sheet.
- Bake for 8-10 minutes.
- Remove from oven and allow to cool on wired racks.
- Once completely cooled frost with prepared glaze or store in an airtight container.
- Combine all ingredients and add food coloring, if desired.
- If using food coloring then scoop out a small amount of frosting and place in individual bowls for however many colors of food coloring you're using.
- Cookies can be made and frosted the next day. Allow to completely cool and store in an airtight container.
- Once cookies have been glazed leave them sitting out until the glaze has set. Store in an airtight container lined between sheets or parchment or waxed paper.