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Gingerbread Cookies with Buttercream Icing


  • 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


  • 1. 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.
  • 2. 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.
  • 3. For icing, beat confectioners' sugar, butter, extracts and flavoring in a bowl. Gradually stir in enough milk to achieve desired consistency. Frost cookies.

Nutrition Facts


Average Rating:
  • BermyGal
    Nov 29, 2014

    Can you freeze these cookies, either plain or iced and ready to go??

  • HJRC
    Dec 6, 2012

    Amazing cookies! The absolute best gingerbread ever created!

  • HJRC
    Dec 6, 2012

    These are the absolute best gingerbread cookies I have ever had!!!!!!! I put red hots on them instead of the icing and you just can't stop eating them!

  • Loufrommaine
    Dec 8, 2011

    I found these several years ago in an old Country Woman Christmas book. I've made them every year since. They're quite good, but for the icing I use only butter and not the butter flavoring, trying to keep from anything artificial. In my opinion, it would ruin them.

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