RCI-BR.005.0290.001
Frosted Gingerbread Cookies
This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Tinsley Estate in Venus, Texas in 1987.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- ½ cup
- ½ cup
- ⅓ cup
- 2½ cups
- 2 teaspoons
- ¾ teaspoon
- ½ teaspoon
- ¼ teaspoon
Method
1
Preheat oven to 375°F (190°C).
2
Cream together softened butter and sugar in a large mixing bowl until light and fluffy, about 2-3 minutes.
3 minutes
3
Beat in molasses until fully incorporated.
4
In a separate bowl, whisk together sifted all-purpose flour, ground ginger, baking soda, ground cinnamon, and salt.
5
Gradually fold the dry ingredients into the wet mixture until a cohesive dough forms.
6
Roll dough into 1-inch balls and place 2 inches apart on a parchment-lined baking sheet.
7
Bake for 10-12 minutes until cookies are set but still slightly soft in the center.
12 minutes
8
Remove cookies from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.