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Frosted Ginger Cookies

By: Barbara Larson

"A glossy white frosting gives these cookies just the right amount of sweetness. My grandmother shared the recipe with me as part of a wedding shower gift almost 40 years ago."

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Prep Time:
45 Min

Cook Time:
10 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 27 servings

Ingredients

1 cup shortening
1 cup molasses
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
FROSTING:
3/4 cup water
1 (.25 ounce) envelope unflavored gelatin
3/4 cup sugar
3/4 cup confectioners' sugar
1 teaspoon baking powder
1 teaspoon vanilla extract

Directions

In a mixing bowl, combine shortening and molasses. Combine flour, baking soda, salt, ginger, nutmeg and cloves; gradually add to the creamed mixture. Cover and refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll out to 1/4-in. thickness Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 350 degrees F for 8-10 minutes or until edges are firm. Remove to wire racks to cool.
For frosting, combine water and gelatin in a saucepan; let stand for 5 minutes to soften. Stir in sugar; bring to a boil. Reduce heat; stir in confectioners' sugar. Transfer to a mixing bowl; beat until foamy. Add baking powder and vanilla; beat on high until for 5-8 minutes or until thick. Frost cookies. Let dry on wire racks.

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