Description
A perfect gingerbread cookie recipe that’s soft and chewy but holds its shape when baked.
Ingredients
Scale
- 1/2 cup butter, softened
- 1/2 cup shortening
- 3/4 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 cup unsulfured molasses
- 5 cups all purpose flour
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp ground nutmeg
- 1/4 tsp ground cloves
Instructions
- In a large bowl, beat the butter, shortening, and sugars with a mixer and medium until fluffy. Add egg, beating until combined. Add molasses, beating until smooth.
- In another large bowl, whisk together flour and next five ingredients. Gradually add in the flour mixture to the butter mixture, beating until just combined. Divide dough in half, and shape each portion into a disk. Wrap the discs in plastic and refrigerate for at least an hour up to 3 days.
- Preheat oven to 350F. Line baking sheets with parchment or silpat.
- On a lightly floured work surface, roll dough to 1/4 inch thick and cut using cookie cutters, re-rolling to use all scraps. Place on prepared pans.
- Bake for 10 to 12 minutes or until lightly browned. Cool for 2 minutes then place on wire racks and cool completely before decorating.
- Prep Time: 40 mins
- Cook Time: 1 hour
- Category: Cookie
- Cuisine: American