Best Gingerbread Cookies
Classic gingerbread cookies from the Junior League of Chicago. Easy mix, chill, roll, cut and bake for 5 to 6 minutes.
This recipe comes to us from The Junior League of Chicago. It is from their cookbook, Celebrate Chicago! A Taste of Our Town.
Yield: 8-10 dozen
- This classic recipe uses molasses, warm spices, and shortening for a reliable gingerbread texture and flavor.
- Chill the dough about 3 hours to firm it for rolling and to limit spreading during baking.
- Bake at 375°F for 5 to 6 minutes until edges brown; cookies can be frozen or decorated after cooling.
Spices
Featured in this Recipe
Preparation Instructions:
Sift flour, baking soda, salt, cinnamon, ginger and cloves together.
Cream shortening and sugar in mixer bowl until light and fluffy. Add egg, molasses and vinegar and beat well. Add flour mixture and mix well.
Chill for 3 hours.
Roll on lightly floured surface. Cut with cookie cutter. Place on nonstick cookie sheets.
Bake at 375 degrees for 5 to 6 minutes or until browned.
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Frequently Asked Questions
How many cookies does this recipe make?
Yield depends on cutter size. Expect about 4 to 6 dozen small 2 to 3 inch cookies. Larger cutters will reduce the count. Use the dough in batches to keep it cold for easier rolling.
Can I substitute butter for shortening?
Yes. Butter adds richer flavor but can make cookies spread more. Use the same amount, chill the dough longer, or try half butter and half shortening to balance flavor and shape.
Why do I need to chill the dough for 3 hours?
Chilling firms the fat so the dough is easier to roll and cut. It also helps the flavors mellow and prevents the cookies from spreading too much while baking.
How do I stop cookies from spreading in the oven?
Make sure the dough is well chilled before rolling. Avoid overcreaming the shortening and sugar. Use a chilled or room temperature baking sheet, measure leavening accurately, and bake soon after cutting.
Can I freeze the dough or baked cookies?
Yes. Freeze unbaked dough balls or rolled-and-cut shapes on a tray, then transfer to a sealed bag for up to 3 months. Thaw in the fridge before baking. Baked cookies also freeze well for up to 3 months; thaw at room temperature.
How do I make the cookies soft or crisp?
For softer cookies, bake at the lower end of the time range and store in an airtight container with a slice of bread to retain moisture. For crisper cookies, bake a minute or two longer and let them cool completely on a rack before storing in a loosely covered tin.
What are easy ways to decorate these cookies?
Use royal icing, a simple powdered sugar glaze, or sprinkles. Pipe details with a piping bag or a zip-top bag with the corner snipped. Let icing dry completely before stacking or storing.
How many cookies does this recipe make?
Yield depends on cutter size. Expect about 4 to 6 dozen small 2 to 3 inch cookies. Larger cutters will reduce the count. Use the dough in batches to keep it cold for easier rolling.
Can I substitute butter for shortening?
Yes. Butter adds richer flavor but can make cookies spread more. Use the same amount, chill the dough longer, or try half butter and half shortening to balance flavor and shape.
Why do I need to chill the dough for 3 hours?
Chilling firms the fat so the dough is easier to roll and cut. It also helps the flavors mellow and prevents the cookies from spreading too much while baking.
How do I stop cookies from spreading in the oven?
Make sure the dough is well chilled before rolling. Avoid overcreaming the shortening and sugar. Use a chilled or room temperature baking sheet, measure leavening accurately, and bake soon after cutting.
Can I freeze the dough or baked cookies?
Yes. Freeze unbaked dough balls or rolled-and-cut shapes on a tray, then transfer to a sealed bag for up to 3 months. Thaw in the fridge before baking. Baked cookies also freeze well for up to 3 months; thaw at room temperature.
How do I make the cookies soft or crisp?
For softer cookies, bake at the lower end of the time range and store in an airtight container with a slice of bread to retain moisture. For crisper cookies, bake a minute or two longer and let them cool completely on a rack before storing in a loosely covered tin.
What are easy ways to decorate these cookies?
Use royal icing, a simple powdered sugar glaze, or sprinkles. Pipe details with a piping bag or a zip-top bag with the corner snipped. Let icing dry completely before stacking or storing.
Hi Allison,
How much butter and apple cider vinegar do you put in your batter. I am wanted to make these as my signature cookie for 2020,
This recipe is very nearly identical to mine! I use butter instead of shortening and apple cider vinegar. I actually have people offering to pay me to make these.