Iced Gingerbread Cookies
"My kids favorite. I make them bite-sized and they disappear before my eyes."
submitted by: Sherian Bushman
serves: 48 small cookies
Ingredients:
Cookies:
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
Icing:
1/2 cup confectioners' sugar
1 tablespoon milk
1 tablespoon butter
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ginger
1/8 teaspoon vanilla
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture.
- Let the dough sit for 30 minutes. Shape dough into marble sized balls, and roll them in the remaining 2 tablespoons of sugar.
- Place the cookies 2 inches apart onto an ungreased cookie sheet, and press on them to flatten them slightly.
- Bake for 8 to 10 minutes in the preheated oven.
- While cookies are baking, prepare icing. Place the confectioners' sugar and butter in a bowl, and stir in the milk until smooth. Mix in the cinnamon, cloves, ginger and vanilla until thoroughly blended. (It will be a light brown color, not white)
- Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- Drizzle icing over cookies. It will dry, and the icing will no longer be sticky.
