Holly's Perfect Gingerbread Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 15 cookies
  • ½ cup of sugar
  • ½ cup of shortening
  • ½ cup of dark molasses
  • ¼ cup of water
  • ¾ teaspoon of salt
  • ¾ teaspoon of ground ginger
  • ½ teaspoon of baking soda
  • ¼ teaspoon of ground allspice
  • 2½ cups of white flour
  1. Beat sugar, shortening, molasses, and water in large bowl on low for 2 minutes and then on high for 2 to 3 minutes until well blended.
  2. Stir in remaining ingredients until a thick, moist dough forms. Do not overstir.
  3. Cover and refrigerate until chilled for at least 1 hour, preferably 2 hours.
  4. Preheat the oven to 375 degrees for dark/non-stick pan.
  5. Liberally flour your surface, the dough ball, and your rolling pin before rolling dough out to ⅜" thickness. When in doubt, lean toward a slightly thicker cookie for these.
  6. Cut your gingerbread boys slowly. If your dough is chilled enough and you have used enough flour on your surface, they will easily come up without compromising their shape. Arrange them at least 2 inches apart on your ungreased cookie sheet.
  7. Bake for 8 minutes. Every oven I have ever used has baked these perfectly at the 8 minute mark. It must be holiday magic! Let them cool on the cookie sheet for about 5 minutes and then on a baking rack for 10 more minutes or until completely cooled.
Make sure not to rush or skip Step 3, as it is the true key to getting your gingerbread cookies the perfect shape with no cracks or lines.
Recipe by Model Behaviors at http://modelbehaviors.com/hollys-perfect-gingerbread-cookies/