Prep Time 10 minutes
Cook Time 7 minutes
Chilling Time 2 hours
Total Time 2 hours 17 minutes
Servings 36 cookies
Course Cookies, Dessert
This gingerbread cookie recipe is made with real molasses, real butter and flavored with just the right touch of ginger is guaranteed to please any palate, young or old!
- 1/4 cup butter
- 1/4 cup shortening
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 cup molasses
- 1 teaspoon vanilla
- 1 egg
- 1 tablespoon vinegar
- 2 1/2 cups flour
Beat butter and shortening until mixed. Add sugar, baking powder, ginger, baking soda, and cinnamon and continue to beat on medium until combined and fluffy. Add molasses, vanilla, egg, and vinegar and beat until well mixed.
Add flour a little at a time until combined. Refrigerate at least 2 hours.
Preheat oven to 375 degrees. Lightly grease a cookie sheet.
Roll dough to 1/4″ thick on a lightly floured surface. Cut with cookie cutters into desired shapes.
Bake for 7 to 9 minutes or until edges are lightly browned.
Allow to cool 2 minutes on the pan. Transfer to a cooling rack and cool completely.
Calories: 82, Carbohydrates: 13g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 7mg, Sodium: 30mg, Potassium: 90mg, Sugar: 6g, Vitamin A: 45IU, Calcium: 17mg, Iron: 0.7mg
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