GINGERBREAD COOKIES

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45 min Prep
3 hr 15 min Total
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30 Servings

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This classic gingerbread cookie is one of our favorites. The combination of ginger, allspice, cloves and cinnamon makes a cookie that is as fragrant as it is delicious.


Ingredient List
    Cookies
  • Small check mark in a circle icon1 cup packed brown sugar
  • Small check mark in a circle icon1/3 cup shortening
  • Small check mark in a circle icon1 1/2 cups dark molasses
  • Small check mark in a circle icon2/3 cup cold water
  • Small check mark in a circle icon7 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon2 teaspoons baking soda
  • Small check mark in a circle icon2 teaspoons ground ginger
  • Small check mark in a circle icon1 teaspoon ground allspice
  • Small check mark in a circle icon1 teaspoon ground cinnamon
  • Small check mark in a circle icon1 teaspoon ground cloves
  • Small check mark in a circle icon1/2 teaspoon salt
    Frosting and Decorations
  • Small check mark in a circle icon4 cups powdered sugar
  • Small check mark in a circle icon1 teaspoon vanilla
  • Small check mark in a circle icon4 to 5 tablespoons half-and-half
  • Small check mark in a circle icon Food colors, if desired
  • Small check mark in a circle icon Raisins or chocolate chips, if desired
  • Small check mark in a circle icon Assorted candies, if desired
Preparation
  1. In large bowl, beat brown sugar, shortening, molasses and water with electric mixer on medium speed, or mix with spoon, until well blended. Stir in remaining ingredients. Cover and refrigerate at least 2 hours.
  2. Heat oven to 350°F. Grease cookie sheet lightly with shortening or spray with cooking spray. On floured surface, roll dough 1/4 inch thick. Cut with floured gingerbread cutter or other shaped cutter. On cookie sheet, place cutouts about 2 inches apart.
  3. Bake 10 to 12 minutes or until no indentation remains when touched. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  4. In medium bowl, mix powdered sugar, vanilla and half-and-half until frosting is smooth and spreadable. Add food colors as desired. Frost cookies; decorate with raisins, chocolate chips and candies.
Tips
  • Versatile gingerbread! Did you know that a few crumbled unfrosted gingerbread cookies make an excellent thickener for pot roast gravy?
  • Using a container of Betty Crocker® frosting can save you a few precious moments during the busy holiday season.
  • Rise to the occasion! If using self-rising flour, there is no need to add baking soda and salt.
  • Making and decorating gingerbread cookies is a fun tradition during the holiday season. Setting up a decorating station is a great way to keep children occupied during a cookie swap or holiday party. Kids can get as creative as they like with these gingerbread boys and girls as a blank canvas. If you want to start this recipe ahead to save yourself some time during the crazy-busy holiday season, unbaked cookie dough can be stored tightly covered in the refrigerator for up to 48 hours. Expecting some gluten-free guests to your holiday party? This gluten-free gingerbread cookie recipe is an excellent option to make for them. Want to know how to bake the perfect cookies every time? We’ve got 10 tips to get you started!