Description
These BEST Gingerbread Cookies are delightfully chewy with perfectly balanced spices, rich molasses, and a tender texture. Rolled and cut into charming shapes, then baked to a delicate crackled finish, these cookies are ideal for holiday festivities or any cozy occasion. Topped with a simple, customizable royal icing, they’re a classic treat everyone will love.
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 (preferably Grandma’s)
- 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 fats and sugar: In a large bowl, using a hand or stand mixer with paddle attachment, beat the unsalted butter, vegetable shortening, and dark brown sugar on medium-high speed until the mixture is light and creamy, about 1 minute.
- Add vanilla, egg, and molasses: Scrape down the sides of the bowl, then add the vanilla extract and egg, mixing until smooth. Scrape down again and mix in the molasses until the dough is rich, glossy, and fully combined.
- Incorporate spices and leaveners: Mix in the ground ginger, cinnamon, kosher salt, baking soda, cream of tartar, and ground clove until evenly distributed in the dough.
- Add flour and form dough: Scrape down the bowl and gradually add the all-purpose flour. Mix thoroughly; the dough will be thick and sticky. Use a strong silicone spatula to fold the dough and ensure all is evenly combined, requiring some elbow grease.
- Chill the dough: Turn the dough out onto a floured piece of plastic wrap. Flour your hands and pat the dough into a 1-inch thick rectangle. Wrap tightly and chill in the refrigerator for at least 1 hour or overnight. A shorter chill yields chewier cookies; overnight chill makes easier handling but slightly less chewiness.
- Prepare oven and dough for cutting: Preheat the oven to 350°F (175°C). Remove dough from refrigerator and cut it in half. Place one half back into the fridge. Flour both sides of the other half, then roll it out on a well-floured surface to approximately 1/4 inch thickness. Use cookie cutters to cut shapes.
- Arrange and bake cookies: Transfer the cut cookies carefully to parchment-lined baking sheets, spacing them 2 inches apart. Bake for 8-10 minutes, starting at 8 minutes and assessing doneness. Cookies are done when puffed with cracked surfaces but slightly underdone in the center.
- Cool cookies: Let cookies rest on the baking sheet for 1-2 minutes before transferring to wire racks to cool. Cookies will deflate slightly as they cool.
- Repeat baking: Continue to bake remaining dough batches, rerolling scraps between each bake and keeping dough refrigerated until ready.
- Prepare icing: Combine powdered sugar, 6 teaspoons of water, and corn syrup in a bowl. Whisk until thick but slightly glue-like in consistency. Add water a teaspoon at a time if too thick. Stir in gel food coloring if desired.
- Decorate cookies: Once cookies are fully cooled, pipe or spread icing on them as desired. Allow icing to set before serving.
Notes
- Cookie Size and Bake Time: Using a 4×2.5 inch gingerbread man cookie cutter, 8 minutes baking time is ideal. Smaller cookies may bake in 6-8 minutes; larger cookies may need up to 10 minutes.
- Storage: Store baked cookies in an airtight container at room temperature for up to 5 days, noting they soften over time. For longer storage, refrigerate to extend freshness.
Nutrition
- Serving Size: 1 cookie (approx. 30g)
- Calories: 140
- Sugar: 8g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 25mg
