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.

Recipe by MyRecipes December 2011

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Credit: Antonis Achilleos; Styling: Susan Vajaranant

Recipe Summary test

prep:
20 mins
chill:
4 hrs
bake:
12 mins
total:
4 hrs 32 mins
Yield:
about 36 cookies (serving size: 2 cookies)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

207 calories; fat 8g; saturated fat 4g; protein 3g; carbohydrates 31g; fiber 1g; cholesterol 25mg; sodium 112mg.
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