I don’t believe there to be a cookie that is more synonymous with Christmas than the gingerbread cookie. If you want to get technical, the gingerbread man is the Christmas cookie icon. These little guys and gals can be seen everywhere at this time of year.

This recipe is adapted from the traditional Swedish recipe. I changed up the recipe a little, but they still bake up wonderfully crisp on the outside and pillow soft on the inside. They are spicy, sweet and can’t be beat.

If Christmas isn’t your thing, or you are extremely politically correct, you can call these cookies non-denominational gingerbread citizens. Whatever you choose to call them, they are spicy, cute , and yummy to boot! It’s a great way to get hands-on and spend some quality time with your loved ones.

What is more fun than getting the whole family in the kitchen to do something fun and creative? It’s a great way to come together during the holidays, and the kids can pipe a wide array of characters for their own gingerbread village. I hope this recipes helps warm your cool winter nights and make your holiday a little sweeter.

Gingerbread Cut-Outs

1 Cup Unsalted Butter, softened
1 Cup Sugar
1/2 Cup Molasses
1 Egg
3 1/4 Cup All-Purpose Flour
1 TBS Ginger, ground
1 TBS Cinnamon, ground
2 TSP Cloves, ground
1/4 TSP Mustard, ground
1/4 TSP Salt
1 TSP Baking Soda

Frosting:

3 Cups Powdered Sugar, sifted
3/4 Cup Shortening
1 TBS Vanilla Paste
2 to 4 TBS Water

Procedure:

In a large bowl combine the flour, salt, spices, and baking soda. Set aside
In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Add in the molasses and egg, beat until fully combined.
Reduce the speed to low and pour in the flour mixture. Only mix until the dough comes together.
Divide the dough in half and shape each half into a disc. Wrap in plastic and chill for one hour.

Preheat the oven to 350 F
On a lightly floured and sugared surface, roll out one disc at a time to 1/4 inch. Cut with floured cutters and place on a lined baking sheet 1 inch apart.

Bake for 8-10 minutes or until the edges are firm. Remove from oven and place on cooling racks. Cool completely before decorating.

Frosting

Cream together the butter, powdered sugar and vanilla, until light and fluffy. Add water a tablespoon at a time until the consistency is more pliable.
Decorate however you please

Gingerbread Cut-Outs Card