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Gingerbread Cookies with Buttercream Icing

 Gingerbread Cookies with Buttercream Icing
When it's time to start the cookie baking season, this recipe is always the first one I use. My mother-in-law first shared it with me, but it's too good to keep to myself! You can tint the buttery icing a cheery pink or green and pipe it on with a decorating tip. —Ann Scherzer, Anacortes, Washington
18 ServingsPrep: 30 min. + chilling Bake: 10 min./batch + cooling


  • 2/3 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon each ground cinnamon, cloves and ginger
  • ICING:
  • 3 cups confectioners' sugar
  • 1/3 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract
  • 1/4 teaspoon butter flavoring
  • 3 to 4 tablespoons milk


  • In a large bowl, cream shortening and sugar until light and fluffy.
  • Beat in egg and molasses. Combine flour, baking soda, salt and
  • spices; gradually add to the creamed mixture and mix well.
  • Refrigerate for 2 hours or overnight.
  • On a lightly floured surface, roll dough to 1/4-in. thickness. Cut
  • with a floured 3-1/2-in. cookie cutter into desired shapes. Place 2

2 of 2

Gingerbread Cookies with Buttercream Icing (continued)

Directions (continued)

  • in. apart on ungreased baking sheets. Bake at 350° for 8-10
  • minutes or until edges begin to brown. Remove from pans to cool on
  • wire racks.
  • For icing, beat confectioners' sugar, butter, extracts and flavoring
  • in a bowl. Gradually stir in enough milk to achieve desired
  • consistency. Frost cookies. Yield: 1-1/2 dozen.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.