Indulge in the warm and comforting aroma of freshly baked gingerbread cookies. These traditional treats are perfect for the holiday season, with their spicy flavor and festive shapes. Whether you prefer traditional gingerbread men or creative designs, these cookies are sure to delight your senses and bring a touch of holiday cheer to your home. You could even bake the dough in larger sheets to make your own gingerbread house from scratch. Just don’t forget the icing and gumdrops for decoration!
How to Bake Walls for a Gingerbread House
When baking gingerbread house walls (or even a roof), it’s essential to use a sturdy cookie cutter and to roll out the dough to a consistent thickness. You’ll want your walls to be about a 1/4-inch thick when rolling them out. When baking, cook until the edges are lightly browned, ensuring they are firm enough to hold their shape. Allow the walls to cool completely before assembling the gingerbread house to prevent them from crumbling. For extra support you can also consider using a toothpick or slender dowel rod to reinforce the corners.
Gingerbread Cookies
- Yield: 30 cookies 1x
Description
Let your imagination run wild while shaping and decorating these Gingerbread Cookies.
Ingredients
- ½ cup shortening
- ½ cup sugar
- ½ cup light molasses
- ½ tbsp vinegar
- 1 beaten egg
- 3 cups sifted enriched flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp ginger
- ¼ tsp salt
Instructions
- In a bowl, sift together flour, baking soda, cinnamon, ginger and salt.
- In a saucepan, bring shortening, sugar, molasses, vinegar to a boil. Let cool.
- When cool, beat in one egg.
- Stir in dry ingredients and mix well. Turn dough out into airtight container and chill until firm.
- Preheat oven to 375 degrees.
- Roll out to desired thickness.
- Use the cookie cutter of your choice to create circles or other shapes.
- Place on greased or Silpat-covered cookie sheets.
- Bake 12 to 15 minutes.
Recipe by Leah Hohman, Adapted from Better Homes and Gardens / Photography by Katie Long
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