These flavorful spiced gingerbread cookies are a holiday favorite of my wife, Lisa. It’s fun to make them in little shapes, and even more fun to devour them by the handful, ideally in a nice cool glass of milk. You can ice them if you wish but we usually just decorate them with sprinkles. Note: this recipe requires the dough to chill for at least 3 hours, or even overnight, so plan ahead.

Ingredients

• 3 cups flour
• 1 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 3/4 teaspoon ginger
• 1/2 teaspoon allspice
• 1/2 teaspoon cloves
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper (yep!)
• 8 tablespoons (1 normal stick) of unsalted butter at room temperature
• 1/4 cup vegetable shortening, room temperature
• 1/2 cup brown sugar
• 2/3 cup unsulfured molasses
• 1 large egg

Process

There are two steps to making these cookies: making the dough, and baking the cookies.

Making the dough

1. Sift the flour, baking soda, and spices (including salt and pepper) into a medium bowl and set it aside.
2. Using your stand mixer (or a handheld mixer in a large mixing bowl), beat the butter and shortening together at high speed until they are well-combined.
3. Reduce the mixing speed to medium, then add the brown sugar and beat for two more minutes.
4. Beat in the molasses and the egg. Reduce the speed to slow.
5. Gradually add in the sifted flour with a wooden spoon.
6. Divide the dough into two even balls, then flatten them into discs. Wrap in plastic wrap and refrigerate for at least three hours. You can keep the dough refrigerated for up to two days before using.

baking the cookies

1. Place your oven racks in the top and bottom thirds of your oven and preheat the oven to 350 degrees.
2. Take a disc of dough from the refrigerator and let sit at room temperature for about ten minutes.
3. Roll the dough out on a lightly floured surface to a depth of about 1/8”.
4. Cut shapes from the dough using your favorite cookie cutters. Place them on silicone baking sheets on sheet pans.
5. Bake the cookies for 10-12 minutes, rotating the trays from top to bottom and front to back halfway through the bake.
6. Remove the cookies from the oven and cool on the baking sheets for two minutes, then transfer to a cooling rack and bring to room temperature.
7. Decorate the cookies. You can use a royal icing, sprinkles, marzipan, or whatever you like, or you can just eat them plain.
8. Serve and enjoy! Share with your friends.

Did you like this recipe? Find others on our Recipes Page!