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Wednesday, November 27, 2013

Soft Gingerbread Cookies




Every year our local newspaper holds a recipe contest. My girls always want to participate and I have entered a few years. This year we all four entered a recipe. Alaina entered Jello Popcicles, Delaney entered Ooey Gooey Pretzels, Amber entered Soft Gingerbread Cookies, and I entered Stromboli.

Amber and I were both chosen for the final round. We made our recipe and we took it to be judged among other contestants. We were thrilled with our results. Amber received second place in the kids division and I received first place in the adult main dish category.

The recipe for my Stromboli is already on my blog, so I'll share Amber's recipe for Soft Gingerbread Cookies here.

Soft Gingerbread Cookies
1/2 cup shortening
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon soda
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 cup molasses
1 egg
1 Tablespoon vinegar
2 1/2 cups flour

Icing:
2 cups powdered sugar
1/4 teaspoon vanilla
2 Tablespoons milk

Beat shortening with electric mixer. Add sugar, baking powder, soda & spices until combined. Beat in molasses, egg and vinegar until combined. Add in as much flour as you can with your mixer combing the rest with your hands.

Chill dough until easy to handle (a couple of hours).

On lightly floured surface roll dough about 1/8" thick. Cut using your favorite gingerbread man cookie cutter. Bake on greased cookie sheet or baking stone for 5-6 minutes.

Cool cookies completely before decorating.

Combine powdered sugar and vanilla and enough milk to reach desired consistency & decorate.

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