Indulge in the warmth of the holiday season with this delightful Gingerbread Cookie recipe. These aromatic treats feature a perfect blend of ginger, cinnamon, cloves, and molasses, creating a rich and flavorful dough. Roll out the dough, cut into festive shapes, and bake to golden perfection. The result is a batch of charming and delicious gingerbread cookies that will fill your home with the sweet scent of the holiday season. Decorate with icing or enjoy them as-is for a classic holiday treat that’s sure to spread joy and cheer.
Gingerbread Cookies
Ingredients
- 1 cup light brown sugar
- 1 cup light molasses
- 1 cup vegetable shortening
- 1 tbsp baking soda
- 2 tsp baking powder
- 1 egg lightly beaten
- 1/4 tsp salt
- 1 tbsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 4-1/2 cups all-purpose flour more for rolling dough
Instructions
- In a small saucepan, combine brown sugar, molasses and shortening. Place over medium-low heat and stir just until mixture is melted and smooth. Remove from heat and mix in baking soda and ¼ cup cold water. Set aside and allow to cool to room temperature.
- Add egg, salt, baking powder, ginger, cinnamon and cloves; stir to mix well. Add 4 cups flour and mix well, adding up to ½ cup more if dough seems sticky. Shape into a ball, cover and refrigerate for at least 2 hours, up to 24 hours.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside. On a lightly floured surface, roll out dough to ¼-inch thickness, and cut into gingerbread boy shapes with a 5-inch-long cookie cutter. Arrange on baking sheets 1½ inches apart, and bake until risen and no longer shiny, about 10 minutes. Remove from heat and allow cookies to cool. If desired, decorate with royal icing and cinnamon candies. Store in an airtight container.
Notes
Enjoy them as they are or top with royal icing and cinnamon candies.
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