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Gingerbread cookies are a classic holiday cookie. Dress these men up with green and red candies for festive attire.

Recipe by MyRecipes December 2009

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Credit: Ryan Benyi; Styling: Karen Tack

Recipe Summary test

prep:
20 mins
cook:
12 mins
chill:
4 hrs
total:
4 hrs 32 mins
Yield:
about 3 dozen (serving size: 2 cookies)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

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