Iced Gingerbread Cookies


Cookie Dough
1 cup white sugar
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1-1/2 teaspoons baking soda
1 cup margarine, melted
1/2 cup evaporated milk
1 cup unsulfured molasses
2 tablespoons honey
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
4 cups unbleached all-purpose flour

Cookie Icing
1 cup powdered sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond or vanilla extract
Assorted food coloring


Preheat oven to 375 degrees F.  In a large bowl, stir together the white sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix in the melted margarine, evaporated milk, molasses, honey, vanilla, and lemon extracts. Stir in the flour, 1 cup at a time, mixing well after each addition. The dough should be stiff enough to handle without
sticking to fingers. If necessary, increase flour by up to 1 cup to prevent sticking.  When the dough is smooth, roll it out to 1/4 inch thick on a floured surface, and cut into cookies. Place cookies on lightly greased cookie sheets.  Bake for 10 to 12 minutes in the preheated oven. The cookies are done when the top springs back when touched. Remove from cookie sheets to cool on wire racks.  Yield: 5 dozen cookies.

For the icing:  In a small bowl, stir together the powdered sugar and milk until smooth.  Beat in corn syrup and extract until icing is smooth and shiny.  If icing is too thick, add more corn syrup.  Add food coloring to the desired intensity.   Paint cookies with a pastry brush or a butter knife.  Yield:  Enough icing for 1 dozen cookies.


This is a traditional gingerbread cookie recipe with icing that dries hard and shiny.

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