Gingerbread Cookies

Every year, I make a homemade gingerbread house. Unfortunately, it is not easy (or cheap) to create multiple houses and transport them to different guests’ homes. That is why I make gingerbread cookies. This is the same recipe from our gingerbread houses, and is a great way to use any leftover dough!

Fair warning, this recipe will make A LOT of cookies!! This is excellent if you are going to a cookie party, visiting multiple people or just love gingerbread cookies. You can also half the recipe if you are only sharing it with the family!

Gingerbread Recipe

Yields: 6 dozen 3in. cookies

Dough:

• 1 cup brown sugar (packed)
• 1/3 cup shortening
• 1 1/2 cups dark molasses
• 2/3 cup cold water
• 7 cups flour (all-purpose)
• 2 tsp. baking soda
• 2 tsp. ground ginger
• 1 tsp. ground allspice
• 1 tsp. ground cinnamon
• 1 tsp. ground cloves
• 1/2 tsp. salt

Frosting:

• 4 cups powdered sugar
• 1 tsp. vanilla
• 5 tbsp. milk (or half-and-half)
• 1 tbsp. of corn syrup (optional, good for a thicker consistency and to dry quicker)
• Food colouring (optional)

or, for ease

• premade icing

Instructions:

1. In a large bowl, beat brown sugar, shortening, molasses and water with an electric mixer on medium speed until well blended.
2. Stir in the remaining ingredients until well incorporated.
3. Separate the dough 2 or 3 times. Wrap each dough ball in cling film and refrigerate for at least 2 hours, or preferably overnight.
4. Heat oven to 350 degrees F. Grease cookie sheets lightly with shortening or cooking spray, or line them with parchment paper or a silicone baking mat.
5. On a floured surface, roll dough 1/4 inch thick. Cut dough with a floured gingerbread cookie cutter.
6. On a cookie sheet, place cutouts about 2 inches apart.
7. Bake for up to 10 minutes, until cookies become light in colour. Allow cookies to cool on the baking tray until they can hold their shape before moving them onto a cooling rack. Cool for at least 30-60 minutes before decorating.*
8. For the Frosting: In a medium bowl, mix powdered sugar, vanilla and milk until desired consistency. Add additional sugar if needed to make the frosting thicker. Add food colouring as desired. Frost cookies and decorate.

* Cookies may be soft when removed from the oven. They will harden as they cool. Adjust oven time based on desired texture (soft or hard cookie).

Gingerbread Cookies

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Rest Time 2 hours hrs 30 minutes mins

Course Dessert

Servings 6 dozen

Ingredients

  

Cookies

• 1 cup brown sugar packed
• ⅓ cup shortening
• 1 ½ cups dark molasses
• ⅔ cups water cold
• 7 cups flour all purpose
• 2 tsp baking soda
• 2 tsp ginger ground
• 1 tsp allspice ground
• 1 tsp cinnamon ground
• 1 tsp cloves ground
• ½ tsp fine salt

Frosting

• 4 cups powdered sugar
• 1 tsp vanilla
• 5 tbsp milk or half-and-half
• 1 tbsp corn syrup optional
• food coloring optional

Instructions

 

Cookies

• In a large bowl, beat brown sugar, shortening, molasses and water with an electric mixer on medium speed until well blended. (It may appear a bit separated/lumpy, that is fine!)
• Stir in the remaining ingredients until well incorporated.
• Separate the dough 2 or 3 times. Wrap each dough ball in cling film and refrigerate for at least 2 hours, or preferably overnight.
• Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
• On a floured surface, roll dough 1/4 inch thick. Cut dough with a floured gingerbread cookie cutter.
• On the baking sheet, place cookies about 2 inches apart.
• Bake for up to 10 minutes, until cookies become light in color. Allow cookies to cool on the baking tray until they can hold their shape before moving them onto a cooling rack. Cool for at least 30-60 minutes before decorating.*

Frosting

• In a medium bowl, mix powdered sugar, vanilla and milk until desired consistency. Add additional sugar if needed to make the frosting thicker. Add food colouring as desired. Frost cookies and decorate.

Notes

• Cookies may be soft when removed from the oven. They will harden as they cool. Adjust oven time based on desired texture (soft or hard cookie).
• For ease, skip out on making your own icing and buy premade icing
• Adding corn syrup to the icing will create a thicker consistency that will dry quicker

My favourite part of this process is decorating the cookies! It is a great way to bond with loved ones and see what everyone creates. I hope you have a lot of fun making these festive cookies!

Enjoy!

Vanessa