Holiday Gingerbread Cookies
Prep Time
Cooking Mode
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¾ cup firmly packed brown sugar
¼ cup vegetable shortening
1 ¼ cups molasses
4 cups all-purpose flour, plus more for dusting
1 ½ tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground allspice
½ tsp ground nutmeg
for decoration, use dragées, Christmas candies, coarse sugar, candy sprinkles and/or royal icing (see note)
¾ cup firmly packed brown sugar
¼ cup vegetable shortening
1 ¼ cups molasses
4 cups all-purpose flour, plus more for dusting
1 ½ tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground allspice
½ tsp ground nutmeg
for decoration, use dragées, Christmas candies, coarse sugar, candy sprinkles and/or royal icing (see note)
Directions
1Place brown sugar and shortening in bowl of stand mixer; beat together.
2Beat in molasses and 1/2 cup (125 mL) water.
3Set aside.
4 In another large bowl, mix together the 4 cups (1 L) flour, baking soda, ginger, cinnamon, allspice and nutmeg.
5Using stand mixer, gradually beat dry ingredients into molasses mixture until dough forms.
6Turn dough onto lightly floured work surface.
7Divide in half and shape into 2 discs.
8Wrap and chill 1 hr. (Note: This dough can be stored in fridge several days or frozen and thawed in fridge overnight.)
9Preheat oven to 350°F (180°C).
10With floured rolling pin, on floured surface, roll out 1 dough disc to 1/4-in. (5-mm) thickness.
11Dip holiday-themed cookie-cutters in flour and cut out shapes.
12Re-roll dough scraps to make more cut-outs.
13Place 3 in. (8 cm) apart on parchment paper-lined baking sheets.
14 Dragées (silver-coloured decorative balls used in baking), Christmas candies, coarse sugar and/or candy sprinkles can be pressed onto the dough for decoration before baking.
15Bake cookies, one sheet at a time, 12 to 13 min., until firm; cool on rack.
16Roll, bake and decorate second disc of dough .(Note: Avoid placing dough cut-outs on warm or hot baking sheets.)
17After cookies are cooled, they can be decorated with royal icing. (Note: To make royal icing, gradually mix 1 1/2 cups (375 mL) sifted icing sugar into 1 egg white until smooth. Pipe icing onto cookies and allow to harden.)
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note