Goodness gracious. I love everything about gingerbread cookies. They're fun to make and decorate (especially with other people). They fill my house with the best aroma ever. They're soft. They're tasty. Finally, their presence means that Christmas is almost here! Wahoo!
- 1/3 C. shortening (I make half of it butter)
- 1 C. brown sugar (packed)
- 1 1/2 C. dark molasses
- 2/3 C. cold water
- 6 C. flour
- 2 tsp. baking soda
- 1 tsp. salt
- 1 tsp. allspice
- 1 tsp. ginger
- 1 tsp. cloves
Preheat the oven to 350 degrees. Combine all ingredients in a large mixing bowl.
- 1 tsp. cinnamon
Roll out the dough 1/2" thick onto a heavily floured surface. I like to lay down parchment paper for easy clean up. I might have gone a little overboard with the flour.
Use your favorite cookie cutters to cut out cookies. They need not necessarily be associated with Christmas or winter.
Remove from oven and allow to cool completely. This is what happens when you go overboard with the flour, ha ha!
For the frosting: Combine 2 cups of powdered sugar and 1 cup of softened butter.
Add a couple of tablespoons of orange juice to thin the frosting. Keep adding powdered sugar and orange juice as needed to reach a good consistency to pipe onto the cookies. (Frosting below is still too runny!)
Fill in a frosting bag using a #4 round tip and go crazy!!! Everything looks good in gingerbread form! Let the cookies sit for several hours so the frosting can dry.
I have it on good authority that Santa is a big fan of the cowboy boots!!!