Print

BEST Gingerbread Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft, chewy gingerbread cookies packed with warm spices and rich molasses, perfect for decorating and holiday baking.

Ingredients

  • 1/2 cup (112g) unsalted butter, room temp
  • 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
  • 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
  • 1 1/2 cups (165g) powdered sugar
  • 6–8 tsp water
  • 1 tsp corn syrup
  • Gel food coloring (optional)

Instructions

  1. In a large bowl, beat butter, shortening, and brown sugar on medium-high speed until light and creamy.
  2. Mix in vanilla and egg until smooth, then add molasses and mix until glossy.
  3. Add ginger, cinnamon, salt, baking soda, cream of tartar, and clove; mix to combine.
  4. Mix in flour until a thick, sticky dough forms. Finish mixing with a spatula to fully combine.
  5. Turn dough onto floured plastic wrap, shape into a 1/2-inch thick rectangle, wrap, and chill for at least 1 hour.
  6. Preheat oven to 350°F (175°C). Divide dough in half, keeping one half chilled.
  7. Roll dough on a floured surface to 1/4-inch thickness and cut into shapes.
  8. Place cookies on a parchment-lined baking sheet, spacing a few inches apart.
  9. Bake for 8-10 minutes until puffed with a cracked surface but slightly soft in the center.
  10. Cool briefly on the pan, then transfer to a wire rack to cool completely.
  11. Repeat with remaining dough.
  12. For icing, whisk powdered sugar, 6 tsp water, and corn syrup until thick but pipeable. Adjust with more water if needed.
  13. Add food coloring if desired and decorate cooled cookies.

Notes

  • Chill dough longer for easier handling, but slightly shorter chilling yields chewier cookies.
  • Reduce bake time by 1 minute if dough is chilled overnight.
  • Store cookies in an airtight container for up to 1 week.
  • Icing consistency should be slightly thicker than glue for best piping results.

Nutrition

Find it online: https://yumfamilyrecipes.com/best-gingerbread-cookies/