Edible Greeting Cards

I’ve tried other gingerbread cookie recipes but LOVE this one! And the frosting is great too. This made quite a few cookies (we didn’t make them into “cards” but cut with cookie cutters and decorated

2 cups molasses

1 cup oil

6 1/2 cups flour

1 tsp baking soda

1 tsp salt

1 1/2 tsp ginger

1 1/2 tsp cinnamon

1 1/2 tsp clove

Optional extras:

candies, currants, raisins, sprinkles

Decorator Frosting:

3 egg whites

1 pound powdered sugar

pinch of cream of tartar

Preheat oven to 350 degrees.

To make dough, stir molasses and oil together. Add remaining ingredients and mix well. Lightly flour work area and roll out the dough. Cut into squares (for cards) or use large cookie cutters. Make a hole near the top using a straw, for stringing ribbon through to hang from the tree and decorate tree with candies, currants and raisins if desired. Place cookies on greased cookie sheet and bake for 10 min.

To make frosting, beat egg whites until stiff, then stir in the powdered sugar and cream of tartar. If you don’t have a cake decorating bag, place frosting in a small plastic bag with a tiny bit cut from a corner and gently squeeze out frosting. When frosting has hardened, string with ribbon and hang. If mailing a “card”, sandwich between cardboard before putting it into an envelope. This gingerbread will hold up well during the holiday season!

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