12 Days of Cookies, Day 12: Gingerbread Cutouts with Buttercream Icing - Omaha.com
Published Sunday, December 23, 2012 at 1:00 am / Updated at 9:02 am
12 Days of Cookies, Day 12: Gingerbread Cutouts with Buttercream Icing

“After searching for a delicious frosted gingerbread cookie recipe for several years, I found this one,” said Kelly Crotty of La Vista, who submitted our 12th cookie. “It soon became a family favorite and I now make them for Christmas and other holidays as well. The blend of vanilla, lemon and butter extracts in the icing brings a perfect pairing with the gingerbread.”

Gingerbread Cutouts With Buttercream Icing

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2/3 cup shortening (I use butter)

1 cup sugar

1 egg

¼ cup molasses

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon each ground cinnamon, cloves and ginger


3 cups confectioner's sugar

1/3 cup butter

1 teaspoon vanilla extract

¼ teaspoon lemon extract

¼ teaspoon butter extract

3 to 4 tablespoons milk

Cream shortening and sugar. Beat in egg and molasses. Combine flour, baking soda, salt and spices; gradually add to the creamed mixture and mix well. Refrigerate for 1 hour or overnight.

On a lightly floured surface, roll dough to ¼-inch thickness. Cut into desired shapes. Place on baking sheets covered in parchment paper. Bake at 350 for 8-10 minutes. Cool on a wire rack. To save time, I sometimes make round cookies out of 1-inch balls of dough.

For icing: beat sugar, butter and extracts in a bowl. Gradually stir in milk until smooth and thick. Tint the icing a cheery pink or green, if you like, and decorate with sprinkles. Yield: about 3½ dozen.

Test kitchen notes: These went together without a hitch. We used butter instead of shortening. They smelled wonderful as they baked, and cooled off quickly for frosting. And the frosting was delicious. We'll do these again.

— Staff writer Betsie Freeman with helper Laura Buddenberg

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