Photo: Antonis Achilleos; Styling: Susan Vajaranant
Prep Time
20 Mins
Chill Time
4 Hours
Bake Time
12 Mins
Yield
about 36 cookies (serving size: 2 cookies)

These classic Gingerbread Cookies are a hoilday favorite. But don't wait for the holidays to bake a batch. With molasses and fragrant spices, such as ginger, cinnamon, cloves, and allspice, these cookies will be a welcome all year long.

How to Make It

Step 1

Whisk together flour, baking soda, spices and salt. In a large bowl, using an electric mixer on medium-high speed, cream butter and shortening. Add sugar and beat until fluffy, about 3 minutes. Beat in molasses and egg. Scrape sides of bowl, then stir in flour mixture to form a stiff dough. Divide dough in half. Form into 2 disks, wrap in plastic wrap and refrigerate for 4 hours or overnight.

Step 2

Preheat oven to 350°F; line 2 large baking sheets with parchment. Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Cut out cookies with a 3-inch cutter and place 1 inch apart on baking sheet. Gather scraps and reroll to form more cookies. Repeat with remaining dough.

Step 3

Bake cookies for 10 to 12 minutes, switching sheets top to bottom and front to back halfway through. Let cool for 5 minutes on baking sheets on wire racks. Transfer cookies to racks to cool. Repeat with remaining cookies.

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