Here’s the perfect holiday cookie recipe for cut-outs and decorating. The balanced blend of warm spices and molasses adds just the right amount of seasonal flavor. A combination of butter and shortening creates a dough that rolls out easily and holds its shape during baking.
| Level: | Easy |
| Total: | 3 hr |
| Active: | 1 hr |
| Yield: | 2 to 3 dozen cookies |
Ingredients
- 3 1/2 cups all-purpose flour, plus more for dusting (see Cook’s Note)
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 6 tablespoons unsalted butter, melted
- 1 tablespoon vegetable shortening, melted
- 2/3 cup light brown sugar
- 3/4 cup molasses
- 1 large egg
- 1 pound confectioners’ sugar (3 1/2 cups)
- 2 tablespoons meringue powder
- Food coloring, if desired
Instructions
- For the cookies: Whisk together the flour, ginger, cinnamon, baking soda, salt, allspice and cloves in a large bowl.
- Mix the butter, shortening, brown sugar and molasses in the bowl of a stand mixer fitted with the paddle attachment. Beat in the egg. Gradually beat the dry ingredients into the wet ingredients in four additions, making sure each batch is completely incorporated before adding the next. Divide the dough in half, wrap each piece in plastic and pat to 1/2-inch thick. Refrigerate for 2 hours.
- Preheat the oven to 350 degrees F.
- On a lightly floured surface, roll out one piece of dough to 1/4-inch thick, dusting with flour if needed. Cut into 3- to 5-inch cookies with a gingerbread man cutter or desired shape. Brush off the excess flour and refrigerate on a baking sheet for 15 minutes. Repeat with the second piece of dough.
- Bake the cookies in batches until they are golden around the edges, 12 to 15 minutes. Transfer to a wire rack and let cool completely.
- For the royal icing: Whisk the confectioners’ sugar with the meringue powder in the bowl of a stand mixer fitted with a paddle attachment. Beat in 6 tablespoons of water until well combined and you have stiff glossy peaks, adding 1 tablespoon more water at a time to reach a smooth pipeable consistency. Mix in food coloring as desired. Fill pastry bags fitted with tips. Decorate the gingerbread cookies with the icing.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 174 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 1 g |
| Sugar | 24 g |
| Protein | 2 g |
| Cholesterol | 12 mg |
| Sodium | 107 mg |
Reviews
A little salty – I would add less salt next time but otherwise delicious!
This was my first time that I can remember making gingerbread cookies.
I followed recipe to a t plus a little tra cinnamon. The dough came together great. I used all the dough by rerolling. The cookie right out of the oven was a little softer which I prefer. Then the cookie as it cooled got crispier.
I will play with the timing of the cooking process next time.
The taste was yummy and I will use this re pie again.
I followed recipe to a t plus a little tra cinnamon. The dough came together great. I used all the dough by rerolling. The cookie right out of the oven was a little softer which I prefer. Then the cookie as it cooled got crispier.
I will play with the timing of the cooking process next time.
The taste was yummy and I will use this re pie again.
Great cookie
Excellent cookies !! except i didn’t melt the butter and the dough was super dry . i don’t know if thats what affected it but i had melted an extra half a stick and added it and the dough was perfect at that point !!! Definitely gonna make these again
Delicious flavor but I cut the baking time to 9-10 minutes for a slightly softer bake.
Great feedback on these cookies. I’ve never tried before, but was happily surprised. I refrigerated overnight and had a hard time getting to the desired thickness, but everyone still gave positive feedback 🙂
I made this recipe gluten free and I use fizzy water in replace of eggs and my whole family loved it I will definitely make it again
I made these last year, so delicious my grandsons loved making them. I do have a question can I make a batch and freeze it until I make them?
I’ve been making this gingerbread recipe since the first time it appeared in Food Network magazine YEARS ago and they have never disappointed!! If you follow the recipe, they will roll out beautifully and are so delicious. Have fun decorating and making your “gingerbread friends” come to life, so fun to decorate with adults and children!!
Followed the recipe, all worked fine. First batch cracked a little; I rolled the next carefully to 1/4 inch to better results. I think first batch was a little thicker. When rolling and cutting, work quickly because the dough get sticky and more difficult as it warms. Especially notable when re-processing (roll/cut) the areas between cookies. Don’t forget to grease your cup for measuring and pouring molasses.