Gingerbread Cookies

Christmas Baking Series Part 4

There are only a few recipes that make it onto my Christmas baking tradition list and these Gingerbread Cookies were the very first.  I’ve been baking them every Christmas season for as long as I can remember.  I love this particular recipe because the cookies are soft and chewy.  The frosting and cinnamon candies are my own addition and they compliment the cookie perfectly.

Gingerbread Cookies

I have them all packaged up and ready to gift to friends and neighbors.  Do you see those lovely pieces of red candy in the bags with the cookies?  They’re a very delicious cinnamon hard candy that I made for the first time this year.  You can click here to get Kim’s recipe.

Gingerbread Cookies

Gingerbread Cookies


    For the Cookies:
  • 1 cup packed brown sugar
  • 1/3 cup shortening
  • 1-1/2 cups molasses {I use mild}
  • 2/3 cup cold water
  • 7 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon salt
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • For the Butter Cream Frosting:
  • 6 tablespoons butter, softened
  • 4-3-4 cups powdered sugar
  • 1/4 {plus a little bit more as needed} heavy whipping cream
  • 1-1/2 teaspoons vanilla
  • For Decoration:
  • cinnamon candies like Red Hots or the kind in the baking section of the grocery store


    For the Cookies:
  1. Mix the brown sugar, shortening, molasses, and water.
  2. Stir in the remaining ingredients.
  3. Cover and refrigerate at least 2 hours.
  4. Heat the oven to 350 degrees.
  5. Roll the dough 1/4 inch thick on a floured board. Cut with floured gingerbread cutter {or other favorite shaped cutter}.
  6. Place about 2 inches apart on a lightly greased cookie sheet.
  7. Bake until no indentation remains when touched ~ about 10-12 minutes; cool.
  8. For the Frosting:
  9. Cream the butter; gradually add the powdered sugar 1 cup at a time alternating with some of the cream until the frosting is blended well.
  10. Add the vanilla and blend well.
  11. Add a bit more cream, if necessary, to make the frosting of spreading consistency.
  12. For Decorating:
  13. Frost the cookies and add cinnamon candies as buttons. {On my large cookies I use three candies and on my small cookies I use two candies.}

I sure hope you’re having a wonderful Christmas season spending time with
the friends and family you love so much.
Thank you for being a part of my Christmas this year.


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4 Responses to Gingerbread Cookies

  1. Michelle December 19, 2013 at 1:43 pm #

    What a delicious treat, I envy your neighbors!

    • Lori December 20, 2013 at 12:16 am #

      Michelle ~ I would love to know what you give to your neighbors!

  2. Leilani December 19, 2013 at 2:23 pm #

    I love that these are soft and chewy. I find that with gingerbread, the dough is so dang stick that I have to almost overflour the board. This is after several hours of chilling. I have found my way around this using parchment, but is this a more manageable dough?

    • Lori December 20, 2013 at 12:16 am #

      Hi Leilani ~ This dough is pretty sticky to begin with and I do add flour while working with the dough. I just roll out a small amount at a time so that I can add in new sticky dough with the floured dough and it seems to give it a good balance. I’ve never had the problem with it being over-floured and the cookies are always soft and chewy. I don’t use parchment paper when I bake cookies ~ for some reason I like how they turn out better just baking them on the cookie sheets.

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