Description
These BEST Gingerbread Cookies are perfectly spiced, chewy, and rich with molasses. Tender yet sturdy enough for intricate icing designs, they are an ideal holiday treat that balances classic flavors with a soft, chewy texture. With easy-to-follow instructions and a simple royal icing recipe, these cookies are perfect for festive decorating or gifting.
Ingredients
Scale
Gingerbread Cookies
- 1/2 cup (112g) unsalted butter, room temperature
- 6 tbsp vegetable shortening
- 3/4 cup (150g) dark brown sugar, packed
- 1 tbsp vanilla extract
- 1 large egg
- 3/4 cup (250g) unsulphured molasses (Grandma’s recommended)
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp ground clove
- 3 1/2 cups (450g) all-purpose flour, spooned and leveled
Icing
- 1 1/2 cups (165g) powdered sugar
- 6-8 tsp water
- 1 tsp corn syrup
- Gel food coloring (optional)
Instructions
- Mix Butter, Shortening, and Sugar: In a large bowl, use a hand or stand mixer with a paddle attachment to mix the butter, shortening, and dark brown sugar on medium-high speed until light and creamy, about 1 minute.
- Add Vanilla, Egg, and Molasses: Scrape down the bowl, then mix in vanilla and egg until smooth. Scrape down again and mix in molasses until the mixture looks rich, smooth, and glossy.
- Add Spices and Leavening Agents: Mix in the ground ginger, cinnamon, salt, baking soda, cream of tartar, and ground clove until combined.
- Incorporate Flour: Add the flour and mix using the mixer as long as it can handle to create a very thick, sticky dough. Remove the bowl and fold with a strong silicone spatula to ensure even mixing, using some elbow grease.
- Shape and Chill Dough: Transfer the dough to a floured sheet of plastic wrap, coat hands with flour, and pat dough into a 1-inch thick rectangle. Wrap and chill in the refrigerator for at least 1 hour or overnight. A shorter chill yields chewier cookies; overnight chilling makes dough easier to work but less chewy.
- Preheat Oven and Prepare Dough: Preheat oven to 350°F (177°C). Remove dough from refrigerator, cut in half, return one half to fridge, and roll out the other half on a well-floured surface to 1/4 inch thickness. Cut desired shapes with cookie cutters.
- Arrange Cookies for Baking: Transfer cookies carefully to a parchment-lined baking sheet, spaced 2 inches apart. Fit 6 to 8 cookies per sheet depending on size. Save scraps, reroll, and refrigerate.
- Bake Cookies: Bake for 8-10 minutes, starting with 8. Cookies are done when evenly puffed with cracked tops but slightly underdone in the center. Let rest on pan for 1-2 minutes, then transfer to cooling racks. Cookies will deflate as they cool.
- Repeat Baking: Continue baking remaining cookies in batches, including the second half of dough.
- Prepare Icing: Once cookies are completely cooled, whisk powdered sugar, 6 tsp water, and corn syrup until thick but slightly spreadable, like thick glue. Add more water 1 tsp at a time if needed. Mix in gel food coloring if desired.
- Decorate Cookies: Pipe icing designs on cooled gingerbread cookies and allow to set before serving or storing.
Notes
- Size Consideration: The gingerbread man cookie cutter used is about 4×2.5 inches; 8 minutes bake time is perfect. Smaller cookies may bake in 6-8 minutes, larger cookies up to 10 minutes.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days; cookies will soften over time. Refrigeration can extend freshness a few extra days.
Nutrition
- Serving Size: 1 cookie (approx. 30g)
- Calories: 140
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 20mg
