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I had never made gingerbread from scratch before, so I knew it was something I wanted to try for the holidays. I found this recipe in my holiday cookie book and decided to give it a shot!

Gingerbread Cookies
(Adapted from Taste of Home)

Cooking Time: 12 Minutes
Servings: About 5 Dozen Cookies

  • 1 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 cup molasses
  • 1/4 cup water
  • 3 cups all-purpose flour
  • 2 cups whole wheat flour
  • 2 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt

In a very large bowl, cream the butter and sugar until light and fluffy.

Beat in the molasses and water.

In a medium sized bowl, whisk together the flours, ginger, baking soda, cinnamon, allspice, and salt.

Gradually add the flour mixture to the molasses mixture and mix well. Cover and chill in the refrigerator for at least 1 hour.

Preheat the oven to 350. Line baking sheets with parchment paper.

On a lightly floured surface, roll the dough out to 1/4 inch thick slabs. (I did this with about 1/3 of the dough at a time.) Use cookie cutters to cut out your cookies and place them on the lined baking sheets. Tip: To keep your cookies from sticking to the cookie cutter, dip your cookie cutter into a dish of flour every 3-4 cookies.

Bake at 350 for 10-12 minutes or until the edges of the cookies are firm. Allow to cool for 2 minutes on the cookie sheet and then remove to wire racks to cool completely.

Sugar Cookie Frosting
(From AllRecipes.com)

  • 4 cups of powdered sugar
  • 1/2 cup shortening
  • 5 tablespoons milk
  • 1 teaspoon vanilla extract
  • food coloring as desired

In a medium bowl, beat the shortening until light and fluffy.

Beat in the powdered sugar until well combined.

Add the milk and vanilla, beat until smooth. Add more milk or powdered sugar to achieve desired consistency.

Divide frosting and mix with food coloring (gel or liquid food colorings work well with this recipe).

Decorate the cookies as desired.

This frosting is great because it will harden nicely, so your cookies can be stacked without lining in an airtight container for storage/gifting. Enjoy!

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