Print Recipe

Gingerbread Cookies

Author: Lisa Longley


  • For Cookies
  • 5 cups of flour
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 1 1/2 tsps ground nutmeg
  • 3/4 tsp salt
  • 1 tsp baking soda
  • 1/2 cup butter at room temperature should be soft to the touch, but not melted
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 1/4 cup molases
  • 2 eggs
  • For Icing
  • 1 1/2 cups powdered sugar spooned into measuring cups and leveled
  • 1 pasturized egg white
  • 1/8 tsp cream of tartar


  • In a large bowl, combine the flour, spices, salt, and baking soda. Set aside.
  • Beat together the shortening, butter, and sugar until light and fluffy, about three minutes.
  • Beat in the eggs and molasses until just combined, scraping down the sides as necessary. Slowly beat in the dry ingredients, until just combined. Make sure to scrape down the sides and bottom of the bowl so it all gets incorporated.
  • Refrigerate the dough for 20 minutes. Preheat your oven to 350 degrees.
  • Working in small batches of dough, roll it out on parchment paper or a silicon baking mat until about 1/4 of an inch thick.
  • Cut out your gingerbread men and place them on baking sheets lined with parchment paper or a silicon baking mat . Bake for 10 to 12 minutes or until the gingerbread looses it's shine and just begins to crack at the edges.
  • Remove from the oven and after two minutes transfer to a cooling rack to cool completely.
  • Beat the ingredients for the icing until soft peaks begin to form. Using a small piping tip, pipe edging onto the cooled cookies.