Swedish Gingerbread Cookies

By Ellie

30 Person

25 Minutes

201 Calories

Christmas Cookies is one of the holiday traditions I look forward to the most! and when we prepare the Christmas tree, we find the best cookies for Santa.Now share with us the best recipe for Christmas cookies!

Ingredients

FROSTING:

Red Hots, optional
3 to 5 tablespoons water
1 tbsp. vanilla extract
3/4 cup shortening
3 cups confectioners' sugar

1 tsp. baking soda
2 tsp. ground cloves
1 tbsp. ground cinnamon
1 tbsp. ground ginger
3-1/4 cups all-purpose flour
1 large egg, room temperature
1/2 cup molasses
1 cup sugar
1 cup butter, softened

Method

01

In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and egg. In another bowl, whisk flour, ginger, cinnamon, cloves and baking soda; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
02

Preheat oven to 350℉. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. gingerbread man cookie cutter. Place 1 in. apart on greased baking sheets. Bake 8-10 minutes or until edges are firm. Cool on pans 2 minutes. Remove to wire racks to cool completely.
03

For frosting, in a bowl, beat confectioners' sugar, shortening, vanilla and enough water to reach spreading consistency. Decorate cookies with frosting and, if desired, Red Hots.
04

Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator overnight or until soft enough to roll. Prepare, bake and decorate cookies as directed.

Related Tags

Swedish Gingerbread Cookies

3.5

( By Ellie )

01 Information

Grade easy
Serving 30 servings
Calorie 201 Kcal
Prep Time 15 Mins
Cook Time 10 Mins
Total Time 25 Mins

02 Ingredients

FROSTING:

Red Hots, optional

3 to 5 tablespoons water

1 tbsp. vanilla extract

3/4 cup shortening

3 cups confectioners' sugar

1 tsp. baking soda

2 tsp. ground cloves

1 tbsp. ground cinnamon

1 tbsp. ground ginger

3-1/4 cups all-purpose flour

1 large egg, room temperature

1/2 cup molasses

1 cup sugar

1 cup butter, softened

03 Method

Step 1

In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and egg. In another bowl, whisk flour, ginger, cinnamon, cloves and baking soda; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.

Step 2

Preheat oven to 350℉. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. gingerbread man cookie cutter. Place 1 in. apart on greased baking sheets. Bake 8-10 minutes or until edges are firm. Cool on pans 2 minutes. Remove to wire racks to cool completely.

Step 3

For frosting, in a bowl, beat confectioners' sugar, shortening, vanilla and enough water to reach spreading consistency. Decorate cookies with frosting and, if desired, Red Hots.

Step 4

Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator overnight or until soft enough to roll. Prepare, bake and decorate cookies as directed.

04 Author