Gingerbread Molasses Cookies
Who says you can only have gingerbread cookies at Christmas time? These spooky mummy gingerbread cookies give the holiday favorite, a fun Halloween twist!
Servings: 12 cookies
Calories: 478kcal
Ingredients
- 1 cup packed Dixie Crystal's brown sugar
- 3/4 cup shortening
- 1/4 cup molasses
- 1 egg
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
For The Cream Cheese Icing
- 4 tablespoons butter softened
- 4 ounces cream cheese softened
- 1/2 teaspoon vanilla
- 3 cups Dixie Crystal's powdered sugar
- Splash of milk if needed
Instructions
To Make The Gingerbread Cookies
- Heat oven to 325°F. In large bowl, beat brown sugar, shortening, molasses, and egg on medium speed, or mix with spoon. Stir in remaining ingredients.
- Roll dough out about 1/4-1/2" thick onto parchment paper (it will be sticky!) Cut out gingerbread men and gently lift onto parchment lined cookie sheets. Bake 11-13 minutes or until edges are slightly crisp and browned. Do not over bake. Let cool, then ice.
To Make The Cream Cheese Icing
- Cream all ingredients together except powdered sugar and milk. Gradually add powdered sugar one cup at a time. Icing should be thick. If it seems to dry, you may add a little milk, but for piping, you want the thick icing. Fill an icing bag (or ziploc baggie with small corner cut off) and pipe lined on your cookies. I used small black sprinkles on dollops of icing for the eyes. You could always use candy eyeballs.
- Serve them by themselves, or with a glass of milk & enjoy!
Notes
Store lightly covered for 2-3 days.
Nutrition
Calories: 478kcal | Carbohydrates: 72g | Protein: 4g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 309mg | Potassium: 170mg | Fiber: 1g | Sugar: 53g | Vitamin A: 263IU | Calcium: 47mg | Iron: 2mg