Soft Gingerbread Cookies

  • Author: Cindy Gibbs at My Country Table
  • Prep Time: 30
  • Cook Time: 10
  • Total Time: 40
  • Yield: 36 1x


A soft and thick delicious cookie with just the perfect blend of molasses and spices.



For the Cookies

  • 1 stick real butter, softened
  • 1/2 cup solid shortening
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 cup dark molasses
  • 2 eggs
  • 5 1/2 cups all purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1 tablespoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup water

For the Frosting

  • 4 tablespoons real butter, softened
  • 1 teaspoon pure vanilla
  • 2 cups powdered sugar
  • 1 to 2 teaspoons milk as needed for spreading and piping consistency


For the Cookies

  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine the flour, cinnamon, ginger, baking soda and salt, and set aside.
  3. Cream the butter, shortening and sugars in a large bowl with a mixer until light and fluffy. Add the eggs and mix well. Add the molasses and mix well again.
  4. Add the flour mixture and water alternately to the creamed mixture and mix well.
  5. Using about one third of the dough at a time, roll dough out on a floured surface to about 1/4″ in thickness. Cut dough into desired shapes with cookie cutters dipped in flour.
  6. Place cookies at least one inch apart on uncreased cookie sheets, and bake for 8-10 minutes until the edges are set. Remove cookies to a wire rack to cool.

For the Frosting

  1. Mix frosting ingredients together, adding the milk last. Mix to a thin piping and spreading consistency. If frosting becomes too thick, add a little more milk. If frosting is too thin, add a little more sugar.
  2. Place about 1/2 of the frosting in a piping bag fitted with the #3 tip, or any other small tip. Pipe frosting onto cookies to decorate edges and to adhere cinnamon imperials and other decors. Save the rest of the frosting for spreading sparsely on the cookies for adhering sprinkles.
  3. Decorate, eat and enjoy!