Video: Gingerbread Cookies

JYowler, THANK YOU for transcribing the recipe for us! Very thoughtful. :)

Camelia, there is an icon top right of the video. If you want to save the video, you can email it to yourself!

This is a delicious recipe and easy to work with if you chill the dough completely. I made mine thin because it's a good sturdy gingerbread and it makes more. Also I'm not using the frosting suggested here, I'd rather use one that will harden faster.

Does the icing harden?

Would love to save video...can not find how to. ;(

I'm sure the yield will depend on the size of your cutters, but I've made a similar recipe to this one and it makes about 4-5 dozen medium-sized cookies.

How many dozen does this recipe make?? GINGERBREAD COOKIES 5 cups FLOUR 2 tbsp GROUND GINGER 1 ½ tsp BAKING SODA 1 tsp GROUND CLOVES ½ tsp SALT 1 cup GRANULATED SUGAR 1 cup SHORTENING 1 EGG 1 cup MOLLASSES 6 tbsp BUTTER 4 ½ cups CONFECTIONARY SUGAR A little bit of WHIPPING CREAM 1 tsp of VANILLA 8 SMALL CANDIES for decorating boy & girl In mixing bowl add 1 cup GRANULATED SUGAR & 1 cup 1 cup SHORTNING. Mix on med. until light and fluffy. Beat in 1 EGG, 1 cup MOLLASSIS & 2 tbsp VINEGAR. Reduce the speed to stir & add the flour mixture in 3 additions. Divide the dough into 3 & wrap in plastic wrap. Refrigerate the dough for at least one hour. FROSTING Place 6 tbsp of BUTTER in the mixing bowl. Beat until smooth & creamy on low/med. Reduce speed and mix in 4 ½ cups CONFECTIONARY SUGAR in 2 additions. You can add WHIPPING CREAM to make a smooth frosting. Add 1 tsp of VANILLA. Set aside. Preheat oven to 375 degrees. FLOUR the work surface & rolling pin.

How many dozen does this recipe make??

How do I save this video? Like saving it to recipes.

very nice, thank you