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Julie’s Gingerbread Cookies

This recipe is from Julie Sandness who I used to babysit for in high school. She had these out one night and I think I ate about half of the container by the end of the night! I make these every year and they are always a hit!


• ½ Cup Butter softened
• ½ Cup Shortening or 1 cup butter
• 1 ½ Cup sugar
• 1 Egg
• 1 TBSP Vanilla
• 3 TBSP molasses
• 3 Cup flour
• 2 tsp. Baking soda
• 2 tsp. ground cinnamon
• 1 tsp. ginger
• ½ tsp. cloves
• ½ tsp salt


• Preheat oven to 375 degrees. Cream butter, sugar, shortening till light and fluffy. Add eggs, vanilla, and molasses. Add dry ingredients while slowly mixing. Refrigerate 2 to 3 hours. Take dough out an hour before you start rolling them out to let the dough warm up.
• The dough will start to crack as you roll so make sure you let it get warm. Roll out and cut into shapes. Bake for 10-12 minutes.


• 1 Cup powder sugar
• ½ tsp. Vanilla
• ¼ tsp. Salt
• 1 to 2 TBSP milk

Mix ingredients and add milk or powder sugar till consistency is thick enough to stay on the cookies.


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