Gingerbread Cookies⚓︎

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  • 1 cup light brown sugar
  • 1 cup light molasses
  • 1 cup vegetable shortening
  • 1 tbsp baking soda
  • 1 egg, lightly beaten
  • 1⁄4 tsp salt
  • 2 tsp baking powder
  • 1 tbsp ground ginger
  • 1⁄2 tsp ground cinnamon
  • 1⁄2 tsp ground cloves
  • 4 cups all-purpose flour, more for rolling dough
  • Royal icing and cinnamon candies, for decorating


  • In a small saucepan, combine brown sugar, molasses and shortening. Place over medium-low heat and stir just until mixture is melted and smooth
  • Remove from heat and mix in baking soda and 1/4 cup cold water. Set aside and allow to cool to room temperature
  • Add egg, salt, baking powder, ginger, cinnamon and cloves; stir to mix well
  • Add 4 cups flour and mix well, adding up to 1/2 cup more if dough seems sticky. Shape into a ball, cover and refrigerate for at least 2 hours and up to 24 hours.
  • Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
  • On a lightly floured surface, roll out dough to 1/4-inch thickness, and cut into gingerbread shapes with a 5-inch-long cookie cutter
  • Arrange on baking sheets 1.5 inches apart, and bake until risen and no longer shiny, about 10 minutes.
  • Remove from heat and allow cookies to cool. If desired, decorate with royal icing and cinnamon candies. Store in an airtight container.