Gingerbread Cookies

These tender gingerbread cookies sit somewhere in the delightful space between crispy ginger snap and chewy molasses cookies. They’re a perfect holiday baking project. The full recipe can be made in a single afternoon, but breaking it up over a couple of days is easiest.

subheading: COOKIES:

5¼ cups (656 g; or more) all-purpose flour, plus more

1 Tbsp. ground cinnamon

2 tsp. ground ginger

1½ tsp. ground cloves

¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt

11 Tbsp. unsalted butter, room temperature

⅔ cup vegetable shortening

1 cup (200 g) granulated sugar

1 cup mild-flavored (light) molasses

1½ tsp. finely grated lemon zest

1 large egg

¼ cup buttermilk

1 tsp. baking soda

subheading: ICING AND ASSEMBLY:

1 to 2 batches Easy Sugar Cookie Icing (depending on how icing-happy you are)

Food coloring, sprinkles, and sanding sugar (optional)

Special equipment: 4"-5" cookie cutters, including gingerbread men, gingerbread women, stars, snowflakes, woodland animals, and more shapes as desired; a 1⁄16"-⅛" plain tip

Directions at bonappetit.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer