Holiday Gingerbread

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I love a good gingerbread and I recently discovered that Maya, my 15 month old daughter does too!


This recipe makes a LOT of gingerbread and can be halved but I usually just go with the full recipe. Gingerbread dough freezes nicely and you’ll have it on hand over the holidays! I generally don’t like royal icing but it’s the holidays and it’s a nice touch. My go to royal icing recipe is below and super simple!


Also, I love making gingerbread ornaments every year. To pierce a hole in the cookies, use the back of a wooden skewer to create a hole when the cookies are still warm.



Basic Gingerbread

  • 2/3 cup butter, softened
  • 2/3 cup shortening (or more butter)
  • 1 1/2 cup brown sugar
  • 1 1/3 cup molasses
  • 1 Tbsp vanilla
  • 2 eggs
  • 1 tsp salt
  • 2 Tbsp ground ginger
  • 2 Tbsp groung cinnamon
  • Pinch of nutmeg
  • 1 tsp ground cloves
  • 1 tsp ground allspice
  • 6 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda

Beat the butter, shortening and sugar until light and fluffy. Add the molasses and beat for another minute. Add the eggs, incorporating one at a time.

Sift the dry ingredients into a bowl and add half of the flour mixture incorporating before working in the rest. The dough will be sticky. Divide the dough into 4-5 portions, wrap in plastic and chill overnight or at least for a few hours.

Roll the dough to 1/4 inch thick – try to use as little flour as possible. Transfer to a parchment lined baking tray and bake in a 375°F oven for 7-9 minutes until the edges are gently browned. Transfer to a wire rack and cool.


Royal Icing

  • 3 egg whites
  • 4 cups icing powder
  • Few drops of vanilla
  • Food coloring gel if desired

Place the egg and icing powder into a large mixing bowl. Beat with a whisk on high for 5 minutes. Add the vanilla and if required, add some water, a few drops at a time to achieve desired consistency. Color with food coloring and mix through.

Put a fist sized amount of icing into a disposable piping bag or small zip lock bag. Cut the tip and begin piping. Dry well before stacking or packaging.


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