KATY'S GINGERBREAD COOKIES
Make and share this Katy's Gingerbread Cookies recipe from Food.com.
Provided by Katy4
Categories Dessert
Time 1h
Yield 30-40 cookies
Number Of Ingredients 14
Steps:
- Preheat over to 350*.
- Blend together butter and sugar until fluffy.
- In a separate small bowl combine molasses and 5 tbls. water with a fork.
- Stir molasses mixture into butter mixture.
- Sift together remaining dry ingredients.
- Sift again, and then stir into the butter mixture, 1/2 a cup at a time, until blended.
- Wrap dough in waxed paper and refrigerate for several hours.
- You can also freeze the dough at this point for several weeks.
- When ready to bake - take dough out of fridge a part at a time.
- Grease cookie sheets.
- Roll out on lightly floured surface until thin, roughly 1/8 of an inch thick.
- Cut dough with floured cookie cutters.
- Bake about 8 minutes. Cookies should be just slightly browned on the bottom.
- Let cool on rack.
- For icing: Combine confectioners sugar, a few drops of water and a few drops of food coloring.
- Prep time is to make dough, cook time is the actual rolling and baking. Cookie yield is a guess as it depends on how big your gingerbread man cutter is!
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