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Prep 2hr15min
Total4hr45min
Servings108
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Ingredients
Cookies
1
cup packed brown sugar
1/3
cup shortening
1 1/2
cups dark molasses
2/3
cup cold water
7
cups Gold Medal™ all-purpose flour
2
teaspoons baking soda
2
teaspoons ground ginger
1
teaspoon ground allspice
1
teaspoon ground cinnamon
1
teaspoon ground cloves
1/2
teaspoon salt
Easy Creamy Frosting
4
cups powdered sugar
1
teaspoon vanilla
About 5 tablespoons half-and-half
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Steps
1
In large bowl, stir together brown sugar, shortening, molasses and water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours.
2
Heat oven to 350°F. Lightly grease cookie sheet. On floured surface, roll dough 1/8 inch thick. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet.
3
Bake 10 to 12 minutes or until no indentation remains when touched (for a softer, chewier cookie, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
4
In large bowl, stir together all frosting ingredients until smooth and spreadable. Decorate cookies with frosting.
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Using a tub of Betty Crocker® ready-to-spread frosting instead of making the frosting can save you a few precious moments during the busy holiday season.
Store unbaked cookie dough tightly covered in the refrigerator for up to 48 hours.
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