Item# WLRECIP-287

Gingerbread Cookies

Item# WLRECIP-287

Gingerbread Cookies

Amount: 2 dozen
Skill Level: Beginner

This ultimate holiday classic is the perfect way to celebrate the most wonderful time of the year. This gingerbread cookies recipe has the perfect combination of ginger and molasses flavors, without being overpowering. These favorite gingerbread cookies are tasty and perfect canvases for decorating, making them irresistible to holiday guests. These homemade cookies are also a breeze to decorate with royal icing, sprinkles, and any other decorations of your choosing.

Ingredients Instructions Reviews

Ingredients

3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup solid vegetable shortening
1/2 cup granulated sugar
3/4 cup molasses
1 egg
Royal icing (optional)

Royal Icing with Meringue Powder

Tools

Rolling pin
Cookie cutters
Baking sheet
Cooling rack

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Instructions

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Notes:

Best icing for decorating gingerbread cookies: Royal icing is the ideal recipe for icing these gingerbread men because of its hard-drying finish. Buttercream is another great option for decorating for those who prefer frosting.
To decorate: There are infinite ways to decorate your gingerbread cookies. For an elegant look, sprinkle powdered sugar on top of your finished cookies. If you’re after a more classic look, use royal icing to draw on details like a smiling face and buttons. Christmas sprinkles can be used to add a colorful twist or include red hots for a spicy pop of color.
Gingerbread houses: This recipe is also suitable for making gingerbread houses. If you’re interested in creating a pre-made gingerbread house, check out our gingerbread kits. Find gingerbread house kits and other fun gingerbread creations like cars, castles, and even a lighthouse!
Texture: Texture will depend on how long they are baked. For a softer center, bake less. For a uniformly crispy cookie, bake longer.
For blonde gingerbread: Substitute 3/4 cup light corn syrup for molasses.
To store dough: If you're not going to use your gingerbread dough right away, wrap your dough in plastic and refrigerate. Refrigerated dough will keep for a week.