Recipe: Gingerbread Cookies
Published: December 9, 2023
Updated: September 15, 2026
Making gingerbread men is one of those holiday activities I need to resurrect every year. The recipe is massive which makes it a full afternoon ordeal so I usually pair this activity with a little local wine and my Christmas Spotify playlist.
This recipe was given to me by my mother, we used it every year for our gingerbread men/ people, or whatever cookie cutter I could find so it’s no mystery why it’s a core joy of the holidays.
Notes:
This is an egg free recipe so a large batch can be made and stored in the fridge all season without fear of it going bad!
It also freezes quite well
I have used this recipe for a gingerbread house in the past and it KINDA works… but this recipe is quite soft which can cause some structural integrity issues. On the plus- it’s a tasty deformed house to eat later.
If the 12 days of Christmas comes on when you’re measuring out the flour you may want to consider skipping it. You will lose count… speaking from experience
Gingerbread Cookies
1/2 cup shortening
1 cup brown sugar
1 1/2 cup molasses
2/3 cup cold water
1 tsp vanilla
6 cups flour
2 tsp baking soda
1 tsp salt
1 1/2 tsp ginger
1 tsp cloves
1 1/4 tsp allspice
1 tsp cinnamon
1/4 tsp nutmeg
Preheat oven to 350° F.
In a large bowl or mixer, cream shortening and sugar until fluffy. Add molasses, water and vanilla and set aside.
Sift together dry ingredients and fold into the liquid mixture.
Mix well and refrigerate for 20 minutes.
On a floured surface, divide the dough into a manageable amount for your counter space. Using a rolling pin roll out to your desired cookie thickness (thinner for a crispier cookie), cut using a floured cookie cutter.
Bake on an ungreased cookie sheet for 7-10 min
Enjoy then as is or add your favorite icing for an extra sweet touch.
Happy Holidays!
