I tried a couple of gingerbread cookie recipes this year, and this wasn't the best. The cookies came out really dark and the flavors very intense. Too intense for our taste. I will be keeping the other recipe, but if you like your cookies very spicy, then this recipe is it.
Photo: Ryan Benyi; Styling: Karen Tack
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Chill: 4 Hours
Amount per serving
- Calories: 207
- Fat: 8g
- Saturated fat: 4g
- Protein: 3g
- Carbohydrate: 31g
- Fiber: 1g
- Cholesterol: 25mg
- Sodium: 112mg
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 tablespoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1/4 cup vegetable shortening, at room temperature
- 1/2 cup packed light brown sugar
- 2/3 cup molasses
- 1 large egg, at room temperature
- 1. In a large bowl, whisk together flour, baking soda, spices and salt. In another large bowl, using an electric mixer on medium-high speed, cream together butter and shortening. Add sugar and beat until light and fluffy, about 3 minutes. Beat in molasses and egg. Scrape down 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 up to overnight.
- 2. Preheat oven to 350ºF; 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 re-roll to form more cookies. Repeat with remaining dough disk.
- 3. Bake cookies for 10 to 12 minutes, switching sheets top to bottom and front to back halfway through. Cool cookies on baking sheets on wire racks for 5 minutes, then transfer to racks to cool completely. Repeat with remaining cookies.
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Gingerbread Cookies Recipe at a Glance
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