FARMERSBURG, Ind. (WTWO/WAWV) — Just in time for the holidays, our morning crew has prepared one of their favorite Christmas cookies, gingerbread!

Gingerbread cookies:

Ingredients for cookies:

  • 1 cup solid vegetable shortening
  • 1 cup granulated sugar
  • 1 large egg
  • 3/4 cup molasses
  • 2 tablespoons white vinegar
  • 5 cups all-purpose flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • A pinch of nutmeg
  • 1 tsp allspice
  • 1 tsp lemon zest

Ingredients for icing:

  • 3 3/4 cups confectioners’ sugar
  • 1/4 cup water
  • 1 1/2 tsp light corn syrup
  • 1/2 tsp vanilla extract

Directions:

  • In the bowl of a stand mixer, cream together shortening and sugar. With mixer on medium-low, add egg, molasses, and vinegar. In a separate bowl, sift together flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, allspice, and lemon zest. Add flour mixture to shortening mixture. Mix until just incorporated. Chill dough in refrigerator for 3 hours. 
  • After dough has chilled, preheat oven to 375 degrees. Lightly dust your work area with flour. Roll dough about 1/2 inch thick. Cut out cookies with your favorite cookie cutters. Place cookies on parchment-lined sheet pans. Bake for approximately 8 to 12 minutes or until bottoms or golden and tops are set. Do not overbake. Remove from oven and let cookies set on pans for 5 minutes. Transfer to cooling racks. When cool, decorate cookies with icing. 
  • Prepare the icing. Sift confectioners’ sugar into a large mixing bowl. Add water, corn syrup, and vanilla and mix well. Put glaze in a pastry bag fitted with a small tip or in an airtight bar with a small hole cut in one corner. Pipe glaze on cooled cookies. When glaze is completely set, store cookies in an airtight container. 

Merry Christmas from the WTWO family to yours!