Best-of-the-Season Gingerbread Cookies | Midwest Living

Best-of-the-Season Gingerbread Cookies

Best-of-the-Season Gingerbread Cookies

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  • Makes: 72 servings
  • Yield: 72 three-inch cookies
  • Prep 45 mins
  • Bake 5 mins

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These holiday gingerbread cookies have crisp edges, soft centers, and a hint of molasses and ginger.


  • 5 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 cup mild-flavored molasses
  • 2 tablespoons vinegar
  • Purchased decorator icing (optional)


  1. In a large mixing bowl, stir together flour, ginger, baking soda, cinnamon, and salt; set aside.
  2. In another large mixing bowl, beat shortening and sugar with an electric mixer until well combined. Add egg, molasses, and vinegar; beat well.
  3. Add flour mixture; beat until combined. Stir in any remaining flour by hand. Divide dough in half; wrap in plastic. Chill 3 hours or until easy to roll.
  4. On a lightly floured surface, roll one portion of the dough at a time to 1/8-inch thickness. Using cookie cutters, cut into desired shapes. Place 1 inch apart on greased cookie sheets.
  5. Bake in a 375 degree F oven 5 to 6 minutes or until edges are just firm. Remove from oven. Cool on cookie sheet 1 minute; transfer cookies to a wire rack and let cool. Pipe on decorator icing, if you like. Makes 72 three-inch cookies.

Nutrition Facts

(Best-of-the-Season Gingerbread Cookies)

Servings Per Recipe 72, Fat, total (g) 3, chol. (mg) 3, sodium (mg) 43, carb. (g) 12, cal. (kcal) 77

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