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Gingerbread Cookies

When your friends reach into a tin of these old-fashioned cookies, they're sure to think Grandma baked them! Our Test Kitchen staff came up with this lighter recipe for crunchy gingerbread cookies with lovely icing accents.

78 ServingsPrep: 25 min. + chilling Bake: 5 min./batch

Ingredients

6 tablespoons butter, softened
1 cup sugar
1 cup molasses
1 egg
2 tablespoons white vinegar
4 cups all-purpose flour
2 teaspoons ground ginger
1-1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
5 cups confectioners' sugar
5 to 6 tablespoons fat-free milk
Assorted paste food coloring, optional

Directions

In a bowl, beat butter and sugar until crumbly, about 2 minutes. Beat
in the molasses, egg and vinegar. Combine the flour, ginger, baking
soda, cinnamon, cloves and salt; gradually add to the creamed
mixture. Cover and refrigerate for 4 hours or until easy to handle
(dough will be sticky).
On a lightly floured surface, roll out dough to 1/8-in. thickness.
Cut with 4 in. cookie cutters dipped in flour. Using a floured
spatula, place cookies 1 in. apart on baking sheets coated with
cooking spray. Bake at 375° for 5-6 minutes or until set. Remove

2 of 2

Gingerbread Cookies (continued)

Directions (continued)

to wire racks to cool.
For icing, combine confectioners' sugar and milk in bowl. Spread over
cooled cookies; let dry completely. If desired, combine paste food
coloring and a few drops of water; using a fine brush or the blunt
end of a wooden skewer, decorate cookies. Yield: 6-1/2 dozen.

Nutrition Facts: 1 cookie equals 81 calories, 1 g fat (1 g saturated fat), 5 mg cholesterol, 39 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch.