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Gingerbread Cookies


Sweet and spicy, children of all ages will appreciate these tasty cookies all winter long. Rolled thin or thick to deliver either crisp or soft cookies, this versatile recipe rolls our beautifully immediately after mixing or you may chill dough to create your cookies later. Use specialty cookie cutters to suit your fancy…..don’t forget hearts for Valentines Day! Decorate before baking with colored sugars, red cinnamon dots and/or raisins or pipe icing afterwards for custom details.

Pictured are gingerbread tomtens, (traditional Swedish gnomes said to watch over the family farm animals) – a Young family favorite.

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1/2 cup salted butter (1 stick)
1/2 cup vegetable shortening *
1 cup sugar
1/2 tsp. salt
1 large (or extra-large) egg
1 cup molasses
2 Tbs. apple cider vinegar
5 cups flour
1 ½ tsp. baking soda
1 Tbs. powdered ginger
1 tsp. cinnamon
1 tsp. cloves


* Crisco or Nutiva. An organic coconut oil, Nutiva is a wonderful substitute containing no trans or hydrogenated fat


Preheat oven to 375º. Cream butter, shortening, sugar, and salt. Add egg, molasses and vinegar. Mix well. Add dry ingredients and combine until thoroughly mixed. May use immediately or chill in plastic wrap or foil for later use.

Turn dough out onto flour covered board or counter surface. Mound into a ball, then pat with hands to flatten slightly. Using flour-covered rolling pin, roll to desired thickness. Using cookie cutters, press out shapes and place on parchment-covered cookie sheets. Decorate with colored sugars, currants, and/or cinnamon hots. Bake as follows:


Rolled thin (1/8 inch) bake 6-8 minutes
Rolled thick (1/4 inch) bake 7-9 minutes
Watch carefully – as oven temperatures vary, these tend to burn easily


After baking, cool slightly on cookie sheets and then remove to wire rack to cool completely. Optional icing may be applied.