Isn’t it interesting how certain taste treats can instantly take you back to your childhood? My mom made Gingerbread Cookies when I was growing up and I carried on the tradition with my own family. To this day, Gingerbread Cookies rank #1 on our list of holiday favorites. We like to make big, soft, chewy cookies and frost them with Royal Icing.
A few tips:
1. As you roll out your dough, use just enough flour to keep the cookies from sticking to your rolling surface. Too much flour will make your cookie heavy and caky tasting.
2. If you want a moist, chewy cookie, make your cookies a little thicker.
3. Don’t overcook. I pull mine out when the top is cooked and the cookie is still soft.
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Gingerbread Cutout Cookie
These are soft and chewy! I started making these cookies when my kids were toddlers and they are still number one on our holiday cookie list!
*Recipe was adapted from Better Homes and Gardens
- 1/2 cup Shortening (melted) I use Spectrum vegetable shortening
- 1/4 cup Butter (soft) I use Kerrygold
- 1/4 cup Sugar
- 1 tsp Baking Powder
- 1 tsp Ground Ginger
- 1/2 tsp Baking Powder
- 3/4 tsp Ground Cinnamon
- 1/2 tsp Ground Cloves
- 1/4 tsp Salt
- 1 Egg Large
- 1/2 cup Molasses I add an extra Tbsp.
- 3 cups All-Purpose Flour
- 1 Tbsp Apple Cider Vinegar I use Braggs Apple Cider Vinegar
In a large bowl, mix butter and melted shortening.
Add flour, sugar, baking powder, ginger, cinnamon, cloves, and salt.
Mix until well blended.
Add egg, molasses, and vinegar.
Blend until well combined (dough will be slightly crumbly).
Form two balls, wrap in saran wrap, and refrigerate for an hour or so.
Flour rolling surface and roll out dough to about a quarter inch thick. Cut out cookies and place on parchment lined cookie tray.
Flour rolling surface and roll out dough to about a quarter inch thick.
Bake at 375 degrees F. until top is done.