Gingerbread Cookies

  • serves 24

This dough freezes very well so get your holiday baking out of the way now!

263 Ratings
Directions for: Gingerbread Cookies


Gingerbread Cookies

½ cup vegetable shortening or unsalted butter at room temperature

½ cup sugar

1 large egg

½ cup blackstrap molasses

1 tsp vanilla extract

¼ cup grated fresh ginger

3 cup all purpose flour

1 tsp cinnamon

¾ tsp baking soda

¼ tsp ground cloves

Royal Icing for Iced Gingerbre

3 Tbsp meringue powder (available at cake stores and bulk stores)

½ cup warm water

4 ½ cup icing sugar, sifted

1 tsp vanilla extract

½ tsp cream of tartar

food colouring, as needed

To Decorate Cookies


Gingerbread Cookies

1. Cream shortening (or butter) and sugar until fluffy and beat in egg and vanilla. Stir in molasses and grated ginger until evenly blended. In a separate bowl, combine remaining dry ingredients and add to molasses mixture, stirring just until dough comes together. Shape dough into 2 discs and chill for at least 2 hours before rolling.

2. Preheat oven to 375 °F. On a lightly floured surface, roll out 1 disc to just over 1/8-inch thick. Cut out desired shapes and place on a parchment-lined baking sheet. (If using cookies as decoration, put a small hole where a string will go to tie it). Bake for 6 to 8 minutes until edges are firm to touch. Allow to cool completely.

Royal Icing for Iced Gingerbre

1. Stir together all ingredients to blend, then beat with electric beaters on high speed until mixture is stiff, about 7 minutes. Tint portions of icing as desired.

2. To store, keep icing tightly covered, with plastic wrap resting directly on surface of icing.

To Decorate Cookies

1. Tools:

2. Pipe icing as desired on cookies.

3. Have fun and play!!!

See more: Kid-Friendly, Eggs/Dairy, Bake, Dessert, Snack, Birthday Party


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