Gingerbread Cookies

• 1 cup light brown sugarbrown-sugar
• 1 cup light molasses
• 1 cup vegetable shorteningshortening
• 1 tablespoon baking sodabaking-soda
• 1 egg, lightly beatenegg
• 1/4 teaspoon saltsalt
• 2 teaspoons baking powderbaking-powder
• 1 tablespoon ground gingerginger
• 1/2 teaspoon ground cinnamoncinnamon
• 1/2 teaspoon ground clovesclove
• 4 to 4 1/2 cups all-purpose flour, more for rolling doughflour
• Royal icing and cinnamon candies, for decorating, optional.candy

1. 01In a small saucepan, combine brown sugar, molasses and shortening. Place over medium-low heat and stir just until mixture is melted and smooth. Remove from heat and mix in baking soda and 1/4 cup cold water. Set aside and allow to cool to room temperature.
2. 02Add egg, salt, baking powder, ginger, cinnamon and cloves; stir to mix well. Add 4 cups flour and mix well, adding up to 1/2 cup more if dough seems sticky. Shape into a ball, cover and refrigerate for at least 2 hours, up to 24 hours.
3. 03Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside. On a lightly floured surface, roll out dough to 1/4-inch thickness, and cut into gingerbread boy shapes with a 5-inch-long cookie cutter. Arrange on baking sheets 1 1/2 inches apart, and bake until risen and no longer shiny, about 10 minutes. Remove from heat and allow cookies to cool. If desired, decorate with royal icing and cinnamon candies. Store in an airtight container.

Calories

149 kcal

Protein

2 g

Fat

6 g

Saturated fat

1 g

Carbs

23 g

Fiber

1 g

Sugar

11 g

Sodium

132 mg

Cholesterol

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