Homemade Gingerbread Cookie Recipe

It’s the most wonderful time of the year, and Caesarstone is giving you another reason to get excited for the holidays. Bring the spirit of giving to your home with this delicious gingerbread cookie recipe. Combine old traditions with new ones and make them our own. Whether you need a break from the hustle and bustle of the holidays or need a fun activity for the kids. This holiday recipe will get you in the spirit. So bring your holiday cheer and don’t be afraid to make a little mess in the kitchen, for baking is love made visible, and the best memories are the ones made while having fun!

This recipe will bake 12 dozen cookies – sizing of cookies vary in quantity.

Countertop: 5104 Tuscan Dawn

½ cup vegetable shortening or butter at room temperature (125 ml)
½ cup sugar (125 ml)
1 egg
½ cup fancy molasses (125 ml)
1 tsp vanilla extract (5 ml)
¼ cup grated fresh ginger (60 ml)
3 cups all-purpose flour (750 ml)
1 tsp cinnamon (5 ml)
¾ tsp baking soda (3 ml)
¼ tsp cloves (1 ml)

Icing Ingredients:
3 tsp meringue powder (45 ml)
½ cup warm water (125 ml)
4 ½ cups icing sugar, sifted (1125 ml)
1 tsp vanilla extract (5 ml)
½ tsp cream of tartar (2 ml)
- Food coloring, as needed

Baking Directions:
1. Cream shortening (or butter) and sugar until fluffy. Beat in egg and vanilla. Stir in molasses and grated ginger until evenly blended
2. In a separate bowl, combine remaining dry ingredients and add to molasses mixture, stirring just until dough comes together. Shape dough into 2 disc and chill for at least two hours before rolling
3. Preheat oven to 375 degrees F.
4. On a lightly floured surface, roll out 1 disc to just over 1/8 thick. Cut out desired shapes and place of a parchment-lined baking sheet. Bake for 6 to 8 minutes until edges are firm to the touch. Cool before decorating

Icing Directions:
1. Stir together all ingredients to blend, then beat with electric beaters on high speed until mixture is stiff, about 7 minutes. Tint portions of icing with food coloring, as desired
2. To store, keep icing tightly covered with plastic wrap resting directly on surface of icing