SweetSugarBelle’s Favorite Gingerbread Recipe

GUEST POST: SweetSugarBelle’s Favorite Gingerbread Recipe by Sweet Sugarbelle

Hi, my name is Callye Alvarado, and I might have a cookie problem. Oh who are we kidding? It’s not a problem, it’s a full blown obsession. I love cookie decorating so much that I have an entire blog dedicated to the subject. I bake so many cookies that I’ve become pretty good at resisting the occasional nibble, but that goes away when I break out my gingerbread recipe. It’s so good I think everyone should try it. Even my husband, who’s not a gingerbread fan, admits it is good.

My Favorite Gingerbread Recipe | Sugarbelle #BringtheCOOKIES

My Favorite Gingerbread Recipe | Sugarbelle #BringtheCOOKIES

I prefer to keep my gingerbread decoration simple so that the cookie can shine through. I think they agree!

My Favorite Gingerbread Recipe | Sugarbelle #BringtheCOOKIES

SweetSugarBelle's Favorite Gingerbread Recipe


Soft and spicy gingerbread cookies


  • ½ cup shortening
  • ½ c butter
  • 1c granulated sugar
  • 1 ¼ c unsulphered molasses
  • 2 eggs
  • 1 tsp. flavoring extract such as vanilla or orange
  • 5-5 ½c all-purpose flour {sometimes even six}
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground ginger
  • 3 tsp ground cinnamon
  • 1 ½ tsp ground cloves
  • 2 tsp ground nutmeg
  • ¼- ½ tsp ground white pepper {optional}


  1. Preheat oven to 375 degrees.
  2. Cream together shortening butter and granulated sugar. Add the molasses and eggs and whip until light and fluffy.
  3. Sift all of your dry ingredients into a large bowl then use a measuring cup to add the dry ingredients about 1 cup at a time.
  4. Separate the dough into three equal pieces, then wrap in plastic wrap and chill for an hour or two.
  5. Roll out on floured parchment paper to about 1/4 an inch thick and cut into desired shapes. Place the cut out cookies into the freezer for ten minutes or so before baking.
  6. Bake at 375° for 6-8 minutes for small cookies, 8-10 minutes for medium, and 10-15 minutes for large. Let cool, then decorate with vanilla royal icing.


Thank you for inviting me to attend your annual cookie exchange, Katrina, I always have a blast! Cannot wait to see the cookies yet to come.

Happy holidays, and even happier baking my cookie friends!

Click image for all #BringtheCOOKIES and Giveaways

If you don’t know Callye you just need to set aside an hour or more to go and get lost in her blog. Her cookies blow me away each and every time she posts. I especially like that she takes the time to explain her designs in easy-to-follow tutorials. I can’t wait to try her gingerbread recipe- I mean this girl KNOWS her cookies. 🙂

You can connect with Callye on Facebook, Twitter, Pinterest, and her blog The Sweet Adventures of Sugarbelle. Here are a few of her cookies to get you started:

Frosty the Snowman Cupcake Cookies

Brown Sugar Roll Out Cookies

Candy Canes with Bows Cookies

Thanks for bringing the cookies, Callye!

- Katrina

5 Responses to “SweetSugarBelle’s Favorite Gingerbread Recipe”

  1. #
    Brooklyn — December 27, 2013 at 8:30 pm

    These are the best tasting gingerbread cookies we have ever made. I don’t have shortening in our house so we always substitute the shortening with butter but it always turns out well. I’ve been asked for the recipe by other people. Thank you for sharing it!

  2. #
    linda smart — November 28, 2014 at 11:56 am

    can u use all butter or instead of shortening,,,use coconut oil ?

  3. #
    linda smart — November 28, 2014 at 11:57 am

    can u use all butter in this recipe or can we use coconut oil instead of shortening

  4. #
    Meg F — November 29, 2014 at 10:37 pm

    About how many dozen cookies will this recipie make?

  5. #
    Patricia — December 18, 2016 at 6:46 am

    Would love to bake the gingerbread biscuits. Can the molasses be substituted with golden syrup?
    Would this receipt be suitable to use for a gingerbread house?

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