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).

Ingredients

• 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

Instructions

• 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.