Gingerbread Cookies

After a few days of making cookies that are delicious but not traditionally thought of as ‘holiday cookies’, I decided to go back to something a little more mainstream: gingerbread!

When I was a kid, we used to make ornaments out of gingerbread men. My mom would put them on big red ribbon and, being a sweets enthusiast at a young age, I thought those were the best ornaments on the tree. Then we got a dog. No matter how high up we put the gingerbread men, Rusty would find a way to eat them. All of them. That was the end of the gingerbread ornaments.

This recipe is super quick and best of all, easy. I made the dough last night when I got home from work and had time to turn it all around before running out the door to see Star Wars. I don’t want to ruin it for anyone so I won’t give away any plot points but I will say that the timing worked out perfectly. I made the dough and put it in the fridge to chill. When I got back 3 hours later, the dough was ready to be baked!

I don’t have proper holiday cookie cutters so instead, I used some ninja cookie cutters that I had received during a white elephant gifts exchange last year. I figured that once I threw some red and green toppings onto the cookie they would automatically become more festive? The verdict is still out on these.

If you don’t have any ninja cookie cutters, I highly recommend going out and buying some immediately. If you aren't wearing pants I would recommend Amazon Prime instead. 

Ingredients (Adapted from a recipe from Food Network)

  • 3 Cups (375g) flour
  • 1 Teaspoon baking soda
  • ¾ Teaspoon ground cinnamon
  • ¾ Teaspoon ground ginger
  • ½ Teaspoon allspice
  • ½ Teaspoon ground cloves
  • ½ Teaspoon salt
  • 8 Tablespoons butter, softened
  • ¼ Cup vegetable shortening, softened
  • ½ Cup (100g) light brown sugar
  • ⅔ Cup molasses
  • 1 Large egg
  • 4 ½ Cups (562g) icing sugar
  • 1 Teaspoon cream of tartar
  • 6 Tablespoons water


  • Place racks in top and bottom thirds of the oven and preheat to 350 degrees
  • Cover two baking sheets with parchment paper or silicon baking mats
  • In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, allspice, cloves and salt
  • In a large bowl, cream together butter, shortening and sugar
  • Beat in the molasses and egg
  • Mix the dry ingredients into the wet in three part, using a wooden spoon to combine
  • Form dough into two disks, wrap in plastic and refrigerate for 3 hours, up to 2 days
  • Once chilled, roll dough out one disk at a time over a lightly floured surface
  • If you want a more chewy cookie leave them a little thicker, if you want them a little crunchier, roll them to about ⅛ inch thick
  • Use cookie cutters to shape dough and place on baking sheet
  • Bake for 10 minutes, switching the baking sheets halfway through
  • Let cool on baking sheet for 2 minutes before transferring to a cooling rack
  • While the cookies cool, prepare the icing
  • In a large bowl, mix icing sugar, cream of tartar and water on medium high until well combined
  • Ice cookies once cool