Gingerbread Cookies

Ingredients

• 200 g (1 cup, packed)packed brown sugar
• 75 g (1/3 cup)shortening
• 355 ml (1 1/2 cups)dark molasses
• 160 ml (2/3 cup)cold water
• 875 g (7 cups)plain flour
• 10 ml (2 teaspoons)bicarbonate of soda
• 10 ml (2 teaspoons)ground ginger
• 5 ml (1 teaspoon)ground allspice
• 5 ml (1 teaspoon)ground cinnamon
• 5 ml (1 teaspoon)ground cloves
• 2.5 ml (1/2 teaspoon)salt
• 480 g (4 cups)icing sugar
• 5 ml (1 teaspoon)vanilla
• 60–75 ml (4–5 tablespoons)half-and-half
• to taste, if desiredfood colouring
• to taste, if desiredraisins or chocolate chips
• to taste, if desiredassorted sweets

Instructions

1. 1

   Mix the dough

   In a large bowl, beat the brown sugar, shortening, molasses and cold water with an electric mixer on medium speed, or mix with a spoon, until well combined. Stir in the remaining ingredients. Cover and refrigerate for at least 2 hours.

2. 2

   Cut the shapes

   Heat the oven to 175°C (350°F) and lightly grease a baking tray with shortening or cooking spray. On a floured surface, roll the dough to 6 mm (1/4 inch) thick and cut out shapes with a floured gingerbread cutter or another cutter. Arrange them on the tray about 5 cm (2 inches) apart.

3. 3

   Bake and cool

   Bake for 10–12 minutes, or until a light touch leaves no indentation. Transfer the cookies straight away from the tray to a cooling rack and let them cool completely, about 30 minutes.

4. 4

   Ice and decorate

   In a medium bowl, mix the icing sugar, vanilla and 60–75 ml (4–5 tablespoons) half-and-half until the icing is smooth and spreadable. Add food colouring if desired, then ice the cookies and decorate with raisins, chocolate chips or sweets.

What are gingerbread cookies?

Gingerbread is a broad family of spiced baked goods with a long history in European baking, and recipes vary from soft cakes to crisp biscuits. These cut-out cookies get their deep flavour from dark molasses and a blend of warming spices.

This version uses chilled dough that can be rolled and shaped, then finished with a quick vanilla icing. The decorations are optional, so the cookies work just as well plain.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 3g protein, 58g carbs, 3g fat.

The recipe’s listed nutrition gives 58 g of carbohydrate and 3 g of fat per cookie, with 3 g of protein; the flour and sugars provide most of the carbohydrate, while shortening contributes fat. Pair a cookie with yoghurt or a glass of milk and fruit for a more balanced snack.

Aromatic spice blend

Warm spices: ginger leads the flavour, while allspice, cinnamon and cloves add depth. Measure them carefully so no single spice overwhelms the dough.

Dark molasses: this brings sweetness, colour and a distinctive rich flavour. Stir it thoroughly with the sugar, shortening and water before adding the dry ingredients.

Chilling and rolling

Chilled dough: the recipe calls for at least 2 hours in the refrigerator. This gives the dough time to firm up, making it easier to roll and cut into clean shapes.

Even thickness: roll the dough to 6 mm (1/4 inch) on a floured surface. Keep the cutter floured too, and space the shapes about 5 cm (2 inches) apart on the tray.

How to tell when they are baked

Doneness cue: bake for 10–12 minutes, checking that a light touch leaves no indentation. The recipe uses this touch test rather than a visual colour cue.

Quick transfer: move the cookies to a cooling rack immediately after baking. Let them cool completely, about 30 minutes, before icing so the icing can be spread without melting.

Making the icing

Smooth consistency: mix the icing sugar, vanilla and half-and-half until the icing is smooth and spreadable. The recipe gives a range of 60–75 ml (4–5 tablespoons), so add the amount needed to reach that texture.

Colour and detail: tint the icing if you like, then use raisins, chocolate chips or assorted sweets to decorate. A decorating station lets everyone finish their own cookies.

Serving ideas

Serve the cookies with tea, coffee or a mug of warm milk for a simple seasonal treat. Their spice and molasses flavours also pair well with a bowl of vanilla ice cream.

For a party, arrange the cookies on a platter with the decorations visible. Keep some undecorated if you want to enjoy the spiced flavour without the icing.

Recipe notes & tips

• Chill the dough for at least 2 hours before rolling so it is easier to handle.
• Flour the work surface and cutters lightly to help prevent sticking.
• Roll the dough to an even 6 mm (1/4 inch) thickness for consistent baking.
• Leave about 5 cm (2 inches) between cut-outs on the baking tray.
• Wait until the cookies are completely cool before decorating.
• Set out the icing and decorations in separate bowls for an easy cookie-decorating activity.

Variations

• More ginger: Increase the ginger slightly for a sharper spice note.
• Coloured icing: Tint the icing with food colouring to suit the occasion.
• Raisin details: Use raisins to add simple details to the finished shapes.
• Chocolate finish: Decorate the cookies with chocolate chips.
• Sweet decorations: Add assorted sweets while the icing is still spreadable.

Common mistakes to avoid

• Skipping the chill: The dough may be difficult to roll; refrigerate it for at least 2 hours.
• Sticky cutter: Shapes can drag and lose their edges; dust the cutter with flour.
• Uneven rolling: Cookies may bake at different rates; aim for a consistent 6 mm thickness.
• Overbaking: The cookies can become too firm; check them at 10 minutes using the touch test.
• Icing warm cookies: The icing can soften and slide; cool the cookies completely first.

How to store

Keep fully cooled, decorated cookies in an airtight container at room temperature and use within about a week. The unbaked dough can be covered tightly and refrigerated for up to 48 hours, as noted in the recipe.

Frequently asked questions