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Frosted Ginger Cookies

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"A glossy white frosting gives these cookies just the right amount of sweetness. My grandmother shared the recipe with me as part of a wedding shower gift almost 40 years ago."
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55 m servings
Original recipe yields 27 servings


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  1. In a mixing bowl, combine shortening and molasses. Combine flour, baking soda, salt, ginger, nutmeg and cloves; gradually add to the creamed mixture. Cover and refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll out to 1/4-in. thickness Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 350 degrees F for 8-10 minutes or until edges are firm. Remove to wire racks to cool.
  2. For frosting, combine water and gelatin in a saucepan; let stand for 5 minutes to soften. Stir in sugar; bring to a boil. Reduce heat; stir in confectioners' sugar. Transfer to a mixing bowl; beat until foamy. Add baking powder and vanilla; beat on high until for 5-8 minutes or until thick. Frost cookies. Let dry on wire racks.


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