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Frosted Gingerbread Cookies


  • cup shortening
  • cup sugar
  • cup molasses
  • 1 egg
  • 2 ½ cups flour
  • ½ teaspoon baking soda
  • 1 teaspoon ginger
  • dash of salt
  • dash of milk (I used about 1 tablespoon


  • 3 cups powdered sugar sifted
  • ¼ cup milk
  • ½ 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 ⅛" 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.