Iced Gingerbread Cookies


I got this cookie cutter for Christmas after we had a huge family shopping spree at Cost Plus. Is there anything better than a Cost Plus shopping spree during the holidays? I am always so overwhelmed by the kitchen tools they sell. When I see certain tools like cake-ball-makers, I wonder how I lived my life so long without them! I also got a set of miniature ramekins, so expect a recipe involving them very soon!

These gingerbread cookies are flavorful, festive and easy to make. And perfect dipped in a hot cup of chamomile tea.

My boyfriend is visiting and we decorated the cookies together. You can decide who is a better/ more artistic/ talented decorator.




Gingerbread Dough REcipe

5 cups flour

1 cup sugar

3 TSP powdered ginger

1 TSP baking soda

1 TSP nutmeg

1 TSP salt

1 cup solid white vegetable shortening

1 cup unsulphured molasses


Melt shortening in saucepan. Add sugar and molasses and mix well. Make sure the sugar is fully dissolved. Sift all the flour, baking soda, nutmeg, salt and ginger together in a mixing bowl (or just mix like I did).  Gradually stir 4 cups of the dry ingredients by hand. After it’s thoroughly mixed, dived the dough into thee equal parts and shape each part into a ball. Put each ball onto an un-greased cookie sheet. Roll each dough ball into a rectangle about 1/4 inch thick. After cutting the various parts, remove excess dough and bake right cookie sheets.






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