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Gingerbread Cookies with Buttercream Icing

When it’s time to start the cookie-baking season, this recipe always kicks off the festivities. My mother-in-law first shared it with me, but it’s too good to keep to myself! You can tint the buttery gingerbread cookie icing a cheery pink or green and pipe it on with a decorating tip. —Ann Scherzer, Anacortes, Washington
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    1-1/2 dozen

Ingredients

  • 2/3 cup shortening
  • 1 cup sugar
  • 1 large 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

Directions

  • 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 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.
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