Ingredients for Christmas Gingerbread Cookies
- Shortening
- ¾ cup packed light brown sugar
- Cinnamon
- 1 teaspoon ground cloves
- 2 teaspoons ground ginger
- 1 teaspoon salt
- ½ cup molasses
- 1 large egg
- Flour
- Baking Powder
- 1 teaspoon baking soda
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How to Make Christmas Gingerbread Cookies
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup packed light brown sugar until light and fluffy.
- Beat in 1 large egg and 2 teaspoons vanilla extract until well combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves, ½ teaspoon ground nutmeg, 1 teaspoon baking soda, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in ½ cup molasses.
- Form the dough into a ball, wrap tightly in plastic wrap, and chill for at least 1 hour (or up to 3 days in the refrigerator).
- On a lightly floured surface, roll out the dough to about ¼ inch thickness.
- Use cookie cutters to cut out desired shapes.
- Place cookies onto ungreased baking sheets.
- Bake for 10-15 minutes, or until edges are lightly golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Decorate with your favorite icing and sprinkles!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
70g
Fat
13g
Carbs
14g
