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by Katrina Bahl
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GUEST POST:SweetSugarBelle’s Favorite Gingerbread Recipe by Sweet Sugarbelle
Hi, my name is Callye Alvarado, and I might have a cookie problem. Oh who are we kidding? It’s not a problem, it’s a full blown obsession. I love cookie decorating so much that I have an entire blog dedicated to cookies.
I bake so many cookies that I’ve become pretty good at resisting the occasional nibble, but that goes away when I break out my gingerbread recipe. It’s so good I think everyone should try it. Even my husband, who’s not a gingerbread fan, admits it is good.
I prefer to keep my gingerbread decoration simple so that the cookie can shine through. I think they agree!
Soft and spicy gingerbread cookies
5
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Ingredients
- ½ cup shortening
- ½ c butter
- 1 c granulated sugar
- 1 ¼ c unsulphered molasses
- 2 eggs
- 1 tsp. flavoring extract such as vanilla or orange
- 5-5 ½ c all-purpose flour {sometimes even six}
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp ground ginger
- 3 tsp ground cinnamon
- 1 ½ tsp ground cloves
- 2 tsp ground nutmeg
- ¼- ½ tsp ground white pepper {optional}
Instructions
Preheat oven to 375 degrees.
Cream together shortening butter and granulated sugar. Add the molasses and eggs and whip until light and fluffy.
Sift all of your dry ingredients into a large bowl then use a measuring cup to add the dry ingredients about 1 cup at a time.
Separate the dough into three equal pieces, then wrap in plastic wrap and chill for an hour or two.
Roll out on floured parchment paper to about 1/4 an inch thick and cut into desired shapes. Place the cut out cookies into the freezer for ten minutes or so before baking.
Bake at 375° for 6-8 minutes for small cookies, 8-10 minutes for medium, and 10-15 minutes for large. Let cool, then decorate with vanilla royal icing.
Original recipes and images © In Katrina's Kitchen
Did you make this recipe?Tag @katrinaskitchen on Instagram with the hashtag #katrinaskitchenrecipes
Thank you for inviting me to attend your annual cookie exchange, Katrina, I always have a blast! Cannot wait to see the cookies yet to come.
Happy holidays, and even happier baking my cookie friends!
If you don’t know Callye you just need to set aside an hour or more to go and get lost in her blog. Her cookies blow me away each and every time she posts. I especially like that she takes the time to explain her designs in easy-to-follow tutorials. I can’t wait to try her gingerbread recipe- I mean this girl KNOWS her cookies. 🙂
You can connect with Callye on Facebook, Twitter, Pinterest, and her blog The Sweet Adventures of Sugarbelle. Here are a few of her cookies to get you started:
Frosty the Snowman Cupcake Cookies
Thanks for bringing the cookies, Callye!
All Recipes, Christmas, Christmas Cookie Tray Favorites, Cookies, Holidays, I'll Bring the COOKIES
posted on December 10, 2012 — updated November 9, 2020 // 17 comments
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Kenny Dombrosky —Reply
As an avid baker, I’m so embarrassed! After mixing all of the ingredients (I thought), I portioned it into 3 balls, wrapped them up, put them in fridge and discovered I forgot to add the vanilla. What am I supposed to do? Throw everything out, and start over?
Melissa —Reply
Loved this recipe! Never made gingerbread cookies before, super tasty! I cut the shortening in half and increased the butter. It was a rainy humid day, so I only need 5 1/4 cup of flour, and I added a dash of all spice. Will make these every year for Christmas!
You should now go checkout Katrina’s sugar cookies!
Vivien Curtis —Reply
Love this recipe. Turned out great!Thanks!
Shannon —Reply
Approximately how many dozen cookies does this recipe make?
Sheila —Reply
Best gingerbread cookies EVER!!
Tia Terrcot —Reply
This is kinda confusing…. the flour first of all. 5-51/2 even sometimes 6? Then the extract. The fact that you said “SUCH AS” is just kinda suspicious. Like, are we supposed to use both? Anyway, for the extract I put a tsp of vanilla and 1/2 a tsp of pure lemon extract. it came out really nicely.
Anna —Reply
how about a frosting recipe
Trish —Reply
I’m confused about how much flour to use…5 to 5 1/2 and sometimes 6 cups???
Simone —
I do not see where anyone’s questions are answered
Katrina Bahl —
This is not my recipe, so I cannot advise. I will be in touch with the author.
Colette Franklyn —
The 5-51/2 sometimes 6 cups of flour will come into play depending on how your batter comes in when mixed;
Patricia —Reply
Would love to bake the gingerbread biscuits. Can the molasses be substituted with golden syrup?
Would this receipt be suitable to use for a gingerbread house?Meg F —Reply
About how many dozen cookies will this recipie make?
Tia Terrcot —
Thats what i was wondering. With a small sized cookie you can make about 2 dozen. If it is for a big thing than you might want to double it.
linda smart —Reply
can u use all butter in this recipe or can we use coconut oil instead of shortening
linda smart —Reply
can u use all butter or instead of shortening,,,use coconut oil ?
Brooklyn —Reply
These are the best tasting gingerbread cookies we have ever made. I don’t have shortening in our house so we always substitute the shortening with butter but it always turns out well. I’ve been asked for the recipe by other people. Thank you for sharing it!
