"Decorate and eat a delicious gingerbread treat."

giant gingerbread boy

1. Preheat oven to 350°F.
2. In a large saucepan, bring the sugar and molasses to a boil. Remove from the heat and add the baking soda. Add shortening to the mixture, stirring until melted. Stir in the egg; add the flour, spice and salt.
3. Transfer to a work surface and knead the dough until smooth. Divide the dough into two pieces. Roll one piece to ¼-inch thickeness on Reynolds® Parchment Paper. Cut out the cookie shape using a paring knife. Remove the scraps, leaving the cookie behind. Transfer the cookie on Reynolds® Parchment Paper to a cookie sheet pan and bake for 15-20 minutes, or until golden brown and puffy. Make a second cookie with the remaining dough and scraps. Repeat rolling, cutting and baking process. Cool cookies completely before decorating.
4. Spoon the frosting into a resealable plastic bag; snip a corner and pipe an outline on each cookie, or use the frosting to attach M&M’S® Brand Chocolate Candies for the Holidays.
Tip: For smaller gingerbread cookies, decorate with M&M’S® Brand MINIS®.