Gingerbread Cookies

( I used standard measuring cups and teaspoons)

Ingredients

• 3 cups All Purpose Flour 
• 1 tsp Baking Soda 
• 2 tsp Ground Cinnamon 
• 1 tsp Ground Ginger 
• 56g (1/4 cup) Butter Room Temperature
• 56g (1/4 cup) Shortening 
• 1/2 cup Light Brown Sugar
• 220 g Molasses ( I used Blackstrap)
• 1 Large Egg 
• 1 tsp Vanilla Extract 
• mini smarties for decorations

Instructions

1. Sift the flour with the baking soda and all of the spices and set aside.
2. Cream the butter and shortening with the brown sugar until light and fluffy about 4-5 minutes,
3. Add the molasses to the creamed butter mixture and mix well, scrape the sides of the bowl and then add the egg and vanilla extract.
4. Add the sifted flour - spice mixture while blending on low speed, mix until it is all incorporated evenly.
5. Turn out the entire dough onto a large piece of plastic wrap.
6. Wrap the dough tightly and press into a disc.
7. Refrigerate for at least 3 hours, preferably overnight before rolling.
8. Once out of the fridge you must re-roll this dough. Mash it all together and knead it back together, then RE-roll on a floured work surface until it is pliable.
9. Cut your shapes, and place on a parchment lined sheet pan.
10. Press two mini smarties in the middle.
11. Preheat the oven to 350° F, you will bake for approximately 12-18 minutes or until light golden brown. It is difficult to say how long exactly – as it depends on the shape and thickness of your cookies.

For icing:

1 cup sieved icing sugar

3- 4 tbsp milk

Beat both ingredients until sugar dissolves. Place into piping bag and decorate as desired. 

Cookie recipe adapted from:https://www.gretchensbakery.com