Ingredients
Scale
- 1/2 cup butter, room temperature
- 3/4 cup packed dark brown sugar
- 1/3 cup molasses
- 1 large egg
- 2 tablespoons water
- 1 teaspoon Giant Tiger vanilla extract
- 2–2/3 cups Giant Tiger all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
For the frosting:
- 2 cups powdered sugar
- 4 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- In a medium-sized mixing bowl, combine butter and brown sugar until smooth.
- Add in egg, molasses, water and vanilla extract, stir until well blended.
- In a separate medium-sized bowl, sift together flour, baking soda, salt, and all the spices. Stir to combine.
- Fold the flour mixture into the creamed mixture and stir until a dough begins to form.
- Using your hands, work the dough into a ball.
- Diving the dough into two balls and wrap in plastic wrap.
- Place in the refrigerator for 30 minutes.
- Preheat the oven to 350 F.
- Remove a portion of the dough from the refrigerator and roll it out to a ?- inch thickness, on a clean and floured surface.
- Cut out shapes using your cookie cutters and place approx. 2 inches apart on baking sheets lined with Giant Tiger parchment paper.
- Bake for 8-10 minutes. Remove from oven and allow to cool completely before frosting.
- To make the frosting, add milk and vanilla to a medium-sized mixing bowl, gradually add in the powdered sugar in increments, stirring to combine. Add food colouring of your choice.
- Optional: fill up a piping bag and use a small circular decorating tip or cut a small hole of 1mm wide to pipe icing onto cookies.