Rolled Gingerbread Cookies

Rolled gingerbread cookies are classic Christmastime cookies that are soft, pillowy and can be cut into your favorite holiday shapes.

Gingerbread Cookies

Gingerbread has become synonymous with the Christmas holiday season in many forms including cake, bread and rolled cookies that are cut into holiday shapes or made into gingerbread houses. Initially, gingerbread can be traced back Ancient Greece and Egypt before it was brought to Europe. Europeans are thought to have popularized gingerbread during the holiday season in the 17th century.

However, England’s Queen Elizabeth I is thought to be credited with gingerbread cookies shaped like people when she had gingerbread made into people to resemble dignitaries and men in her court. The 18th century fairytales The Gingerbread Man, featuring a man made of gingerbread and Hansel and Gretel, featuring a witch who lived in a gingerbread house continued to popularize gingerbread. European immigrants later brought gingerbread traditions to America where it continues to be popular around Christmas and the holiday season.

This specific recipe for rolled gingerbread cookies was adapted from the 1963 version of The Pillsbury Family Cookbook. If you are a fan of soft cookies, this version is for you since they have a soft cake-like texture due to the addition of buttermilk. Ground cinnamon and cloves were added to the ground ginger for additional holiday flavors. These cookies are easy to roll out and cut into holiday shapes for decorating and can be rolled thinner to use for making gingerbread houses.

How to Make Rolled Gingerbread Cookies

Rolled gingerbread cookies are simple to make, but the cookie dough does need to be chilled for at least 4 hours, so be sure to plan ahead when making these cookies. Decorate the baked cookies with your favorite frosting, sprinkles and nonpareils.

Ingredients

• 4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 3/4 cup granulated sugar
• 1/2 cup shortening
• 3/4 cup molasses (unsulphured)
• 1/2 cup buttermilk
• buttercream or royal icing, sprinkles or nonpareils for decorating

Instructions

In a medium size mixing bowl, sift together the 4 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 2 teaspoons ground ginger, ½ teaspoon ground cinnamon and ¼ teaspoon ground cloves. In a large mixing bowl or the bowl of a stand mixer, add the ¾ cup granulated sugar gradually to the ½ cup shortening and mix until fluffy.

Blend in the ¾ cup molasses (unsulphured). Add the sifted dry ingredients alternatively with the ½ cup buttermilk, beginning and ending with the dry ingredients; mix until all combined. Chill the dough a minimum of 4 hours to overnight.

Roll the dough out to ¼ inch thickness on a floured surface and cut dough using cookie cutters; placed on lined baking sheets and bake @ 375°F for 8-10 minutes. Cool cookies on baking sheets 2 minutes, then move to a wire rack to cool completely. Once cool, decorate with buttercream or royal icing, sprinkles or nonpareils.

Tips for Rolled Gingerbread Cookies

• Use a full-flavored, unsulphured molasses (not blackstrap)
• Dough can be refrigerated for up to 3 days before baking
• To make thinner, crispy cookies (or to use for gingerbread houses), roll the dough 1/8” thick and increase baking time by 2 minutes 
• Cookies will keep in an airtight container at room temperature for up to 3 days
• Cookies freeze well if kept in an airtight container for up to 4 weeks

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Want more holiday recipes? Check out these recipes: