Gingerbread Cookies
Prep time
Cook time
Total time
Be sure all the ingredients area t room temperature before mixing
Recipe makes almost 2lbs of dough to make approx 24 medium sized gingerbread men.
Double the recipe for making a gingerbread house
Serves: 24 - 4" Gingerbread men
  • All Purpose Flour 3 cups (390g)
  • Baking Soda 1 teaspoon (5g)
  • Ground Cinnamon 1 teaspoon (2g)
  • Ground Ginger 1 teaspoon (2g)
  • Pumpkin Pie Spice ½ teaspoon (2g)
  • Salt ½ teaspoon (3g)
  • Black Pepper ¼ teaspoon
  • Unsalted Butter Room Temp ¼ cup (56g) (*I know in the video it looked like I had more than this - my measure was wrong!)
  • Shortening ¼ cup (56g)
  • Light Brown Sugar ½ cup packed (105g)
  • Molasses ⅔ cup (226g) (158ml)
  • Large Egg 1 (50g)
  • Vanilla Extract 1 teaspoon (5ml)
  1. Sift the flour with the baking soda and all of the spices and the salt and pepper, set aside.
  2. Cream the butter and shortening with the brown sugar until light and fluffy about 4-5 minutes,
  3. Add the molasses to the creamed butter mixture and mix well, scrape the sides of the bowl and then add the egg and vanilla extract.
  4. Add the sifted flour - spice mixture while blending on low speed, mix until it is all incorporated evenly.
  5. Turn out the entire dough onto a large piece of plastic wrap.
  6. Wrap the dough tightly and press into a disc.
  7. Refrigerate for at least 3 hours, preferably overnight before rolling.
  8. Once out of the fridge you must re-roll this dough. Mash it all together and knead it back together, then RE-roll on a floured work surface until it is pliable.
  9. Cut your shapes, and place on a parchment lined sheet pan.
  10. Preheat the oven to 350° F, you will bake for approximately 12-18 minutes or until light golden brown. It is difficult to say how long exactly – as I do not know what shapes you are cutting or to what thickness you desire
Recipe by Gretchen's Bakery at