Favorite Gingerbread Recipe for Soft Gingerbread Cookies
Yield: 24 cookies
Looking for the perfect soft gingerbread? Baking expert SweetSugarBelle shares her favorite gingerbread recipe, complete with step-by-step instructions and tips for creating this classic holiday cookie.
Ingredients
- ½ cup shortening
- ½ cup butter
- 1 cup granulated sugar
- 1 ¼ cup unsulfured molasses
- 2 eggs
- 1 teaspoon vanilla extract
- 5 cups all-purpose flour 625 grams
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoon ground ginger
- 3 teaspoon ground cinnamon
- 1 ½ teaspoon ground cloves
- 2 teaspoon ground nutmeg
- ¼- ½ teaspoon ground white pepper optional
Instructions
- PREHEAT oven to 375 degrees F.
- CREAM together the shortening, butter, and granulated sugar. ADD the molasses and eggs and whip until light and fluffy.
- SIFT all the dry ingredients into a large bowl, then use a measuring cup to add the dry ingredients about 1 cup at a time.
- SEPARATE the dough into three equal pieces. WRAP it in plastic wrap and chill for three hours.
- ROLL on floured parchment paper to about 1/4 an inch thick and cut into desired shapes. OPTIONAL- Place the cookies into the freezer for ten minutes before baking.
- 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.
Notes
This recipe calls for shortening. If you have an aversion to shortening, use butter or half butter, half shortening.
You may add more flour as you are rolling the cookies out if the dough is too sticky.
Nutrition
Calories: 207kcalCarbohydrates: 29gProtein: 3gFat: 9gCholesterol: 24mgFiber: 1gSugar: 8g