Gingerbread Cookies
These Gingerbread Cookies make for the cutest Gingerbread Men. They're soft, keep their shape and have the perfect spice!
Servings: 36 cookies
Ingredients
Gingerbread Cookie Dough
- 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
Icing for Gingerbread Cookies
- 1 1/2 cups powdered sugar spooned into measuring cups and leveled
- 1 pasturized egg white
- 1/8 tsp cream of tartar
Instructions
- In a large bowl, combine the flour, spices, salt, and baking soda. Set aside.
- In the bowl of a stand mixer (or with a large bowl and a handheld mixer) 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.
- Add in the dry ingredients. Beat on low until just combined enough for the mixture to withstand being beaten on high. Beat on high for a few seconds until the flour mixture is just combined with the wet ingredeitns. 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 until about 1/4 of an inch thick. Keep the dough you arent working with in the refrigerator.
- Cut out your gingerbread men and place them on baking sheets lined with parchment paper. 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.