Description
Delightful soft gingerbread cookies with aromatic spices and a tender texture, perfect for holiday gatherings.
Ingredients
Scale
- 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 your oven to 375°F (190°C).
- In a large mixing bowl, cream together the shortening, butter, and granulated sugar until smooth.
- Add the molasses and eggs to the mixture. Whip until light and fluffy.
- Sift all dry ingredients into a large bowl.
- Gradually add dry ingredients to wet mixture, about 1 cup at a time, stirring until fully incorporated.
- Divide the dough into three pieces, wrap in plastic wrap, and chill for three hours.
- Roll out the dough on floured parchment paper to about 1/4 inch thick. Cut out shapes using cookie cutters.
- For extra crispness, freeze cut cookies for ten minutes before baking.
- Bake at 375°F for 6-8 minutes for small cookies, 8-10 minutes for medium, and 10-15 minutes for large cookies. Cool completely and decorate.
Notes
For softer cookies, roll the dough slightly thicker. Bake in batches to avoid overcrowding the oven.
- Prep Time: 180 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg