Ginny’s Gingerbread Cookies

Serves:  15


2 ¼ cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

¾ teaspoon ground cinnamon

½ teaspoon of pure vanilla extract

½ teaspoon ground cloves

¼ teaspoon salt

¾ cup Kerrygold unsalted butter, softened

1 cup white sugar

1 egg

1 tablespoon water

¼ cup molasses

4 tablespoons white sugar



2lb bag of powdered sugar

1 teaspoon cream of tartar

3 egg whites

¼ cup of water

2 tablespoons Kerrygold unsalted butter

1 teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon ground cloves

splash of water


Preheat oven to 350F.

Mix together the flour, ginger, baking soda, cinnamon, cloves, vanilla and salt. Set dry mixture aside.

In a large bowl, mix together the softened Kerrygold unsalted butter and 1 cup sugar until light and fluffy. Add egg, beat together while adding in water and molasses. Gradually stir the dry ingredients into the molasses mixture.

Knead dough for five minutes on heavily floured surface. Wrap in plastic wrap and cool in refrigerator for three hours.

When ready, roll the cold dough ¼ inch thick on a floured surface and cut out gingerbread men shape with floured cookie cutters. Place the cookies on a lightly greased cookie sheet. Bake for 10-12 minutes in preheated oven.

Allow cookies to cool on cookie sheet for 5 minutes before removing to a wire rack to cool completely.

For the icing, combine all ingredients in high-speed mixer until smooth. Scoop into piping bag and decorate as you please!

Makes approximately 15 gingerbread men. Store in an airtight container.