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Gingerbread Rings

 Gingerbread Rings
Baking batches of cookies in early December always puts me in the mood for Christmas. This particular recipe yields quite a bit, so I end up with plenty for my family and can still give some away to friends, too.
30 ServingsPrep: 40 min. + chilling Bake: 10 min./batch

Ingredients

  • 1 cup shortening
  • 2 cups sugar
  • 2 egg yolks
  • 1 cup water
  • 1 cup light molasses
  • 8 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 3/4 teaspoon salt
  • FROSTING:
  • 2-1/2 cups sugar
  • 1/2 cup water
  • 1/2 teaspoon light corn syrup
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • Red and green decorating gel, optional

Directions

  • In a bowl, cream shortening and sugar. Beat in egg yolks, water and
  • molasses. Combine dry ingredients; 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 a 2-3/4-in. doughnut cutter. Remove and discard centers. Place

2 of 2

Gingerbread Rings (continued)

Directions (continued)

  • 2 in. apart on ungreased baking sheets. Bake at 350° for 10
  • minutes or until set. Remove to wire racks. In a heavy saucepan,
  • combine the sugar, water and corn syrup. Bring to a boil; cook until
  • a candy thermometer reads 238° (soft-ball stage), about 5
  • minutes. Remove from the heat. In a bowl, beat egg whites and
  • vanilla until soft peaks form. Gradually add sugar mixture, beating
  • on high for 7-8 minutes or until thickened. Frost cookies. Decorate
  • if desired. Yield: about 5 dozen.
Nutritional Facts: 1 serving (2 each) equals 332 calories, 7 g fat (2 g saturated fat), 14 mg cholesterol, 152 mg sodium, 63 g carbohydrate, 1 g fiber, 4 g protein.