Gingerbread Cookies
Ingredients
- 1 cup light brown sugar
- 1 cup light molasses
- 1 cup vegetable shortening
- 1 tablespoon baking soda
- 1 egg
lightly beaten
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 4 to 4 1/2 cups all-purpose flour
more for rolling dough
- Royal icing and cinnamon candies
for decorating, optional.
Directions
- 1
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 1/4 cup cold water. Set aside and allow to cool to room temperature.
- 2
Add egg, salt, baking powder, ginger, cinnamon and cloves; stir to mix well. Add 4 cups flour and mix well, adding up to 1/2 cup more if dough seems sticky. Shape into a ball, cover and refrigerate for at least 2 hours, up to 24 hours.
- 3
Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside. On a lightly floured surface, roll out dough to 1/4-inch thickness, and cut into gingerbread boy shapes with a 5-inch-long cookie cutter. Arrange on baking sheets 1 1/2 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.
Gingerbread Cookies
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About this Recipe
Craving that classic taste of Christmas straight from Grandma's kitchen? These tender gingerbread cookies, a treasured family recipe, bring warmth and nostalgic comfort with every bite.
This recipe shines because it delivers on classic expectations: a gingerbread cookie that's wonderfully tender, not brittle, and perfectly spiced. It's Isabelle Steinhauer's beloved tradition, focusing on simple, comforting flavors that stand the test of time, promising a truly delightful experience without any fuss.
You can expect a truly delightful cookie, balanced with the warmth of ginger, cinnamon, and cloves, complemented by the rich sweetness of molasses. The texture is the real star here—soft and tender, making it a joy to bite into, especially when paired with a cold glass of milk. This is a straightforward baking project that promises a delicious reward, reminiscent of treasured holiday memories.
Customization & Variations
You have a few ways to make these gingerbread cookies your own. If you prefer not to use vegetable shortening, some bakers have found success swapping it for half solid coconut oil and half softened butter. Feel free to adjust the spices—ginger, cinnamon, and cloves—to your personal taste, adding more for an extra kick. For a festive touch, you can also decorate your cooled cookies with royal icing and cinnamon candies.
These classic gingerbread cookies are simply wonderful served alongside a tall, cold glass of milk, perfect for sharing during the holidays or as a comforting treat any time you crave a touch of spiced sweetness.