Ingredients
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8 tablespoons softened butter
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1/2 cup packed light brown sugar
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1 large egg
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2 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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1 tablespoon ground ginger
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1 teaspoon ground cinnamon
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1/2 teaspoon ground allspice
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2 cups powdered sugar
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1/3 cup softened butter
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1 teaspoon vanilla extract
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1/2 cup molasses
Instructions
- Preheat oven to 350°.
- Cream together butter and sugar, then beat in molasses and egg.
- Mix all dry ingredients together in a separate bowl.
- Add the dry ingredients to the creamed butter/sugar mixture and mix until well blended.
- Cover and refrigerate for one hour.
- Roll out dough on a lightly floured surface to about a 3/4-inch thickness.
- Cut into 3-inch squares, or use your choice of cookie cutters to cut out shapes.
- Place on cookie sheets and bake 7-8 minutes.
- Transfer to a rack to cool completely.
- If you plan to ice your gingerbread, prepare the icing now.
- Mix all icing ingredients together in a small bowl until smooth.