Spicy Gingerbread Cookies the Editors of Publications International, Ltd.
Makes about 4 dozen cookies
|3/4||cup (1-1/2 sticks) butter, softened|
|2/3||cup light molasses|
|1/2||cup packed brown sugar|
|1-1/2||teaspoons grated lemon peel|
|2-1/2||cups all-purpose flour|
|1-1/4||teaspoons ground cinnamon|
|1||teaspoon ground allspice|
|1/2||teaspoon each salt, baking soda and ground ginger|
|1/4||teaspoon baking powder|
|4||cups powdered sugar|
|1/2||cup (1 stick) butter, softened|
|Assorted food colorings (optional)|
- For cookies, combine butter, molasses, brown sugar, egg and lemon peel in large bowl. Beat at medium speed of electric mixer until smooth and creamy. Add all remaining cookie ingredients. Reduce speed to low; beat well. Wrap in plastic wrap; refrigerate at least 2 hours.
- Preheat oven to 350°F. Roll out dough, one half at a time, on well-floured surface to 1/4-inch thickness. (Keep remaining dough refrigerated.) Cut with 3- to 4-inch cookie cutters. Place on greased cookie sheets. Bake 6 to 8 minutes or until firm. Remove immediately to wire racks. Cool completely.
- For frosting, combine powdered sugar, butter, milk and vanilla in small bowl. Beat at low speed of electric mixer until fluffy. Tint frosting with food colorings, if desired. Decorate cookies with frosting.
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