Delicious Gingerbread Cookies

by Megan Hyer

These Gingerbread Cookies have a prep time of about 10 minutes, a cook time of about 7 minutes, and chilling time of about 2 hours, for a total time of about 2 hours and 17 minutes. This recipe makes about 36 cookies (depending on the size of them).


  • 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


  • First beat the butter and shortening until they are mixed.
  • Add sugar, baking powder, ginger, baking soda, and cinnamon continuing to beat on medium until it’s all combined and fluffy.
  • Add molasses, vanilla, egg, and vinegar and beat until well mixed.
  • Slowly add flour (at little at a time) until it’s all combined.
  • Refrigerate for at least 2 hours.
  • Preheat oven to 375 degrees.
  • Lightly grease a cookie sheet.
  • Roll dough to about a 1/4 of an inch on a lightly floured surface, cut with cookie cutters into shapes.
  • Bake for about 7 to 9 minutes or until edges are lightly brown.
  • Let cool for 2 minutes on the pan, then transfer to a cooling rack to fully cool.

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