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Classic Gingerbread Cookies

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It's a family tradition in our house to make gingerbread cookies every year for our childrens' classrooms. Our kids love to help make them, but decorating is the best part! Since we found edible eyeballs at Target, we get compliments on them every time! Some might say the eyeballs are creepy (lol) but the kids love them!


This recipe is very flavorful and when you bake them your house will smell like the essence of Christmas! Enjoy!

Classic Gingerbread Cookies
3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1/4 cup vegetable shortening, at room temperature
1/2 cup packed light brown sugar
2/3 cup unsulfured molasses
1 large egg


Position the racks in the top and bottom thirds of the oven and preheat to 350 degrees F.


Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, and salt through a wire sieve into a medium bowl. Set aside.


In a large bowl, using a hand-held electric mixer at high speed, beat the butter and vegetable shortening until well-combined, about 1 minute. Add the brown sugar and beat until the mixture is light in texture and color, about 2 minutes. Beat in the molasses and egg. Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough. Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours. (The dough can be prepared up to 2 days ahead.)


To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated. Remove the dough from the refrigerator and let stand at room temperature until just warm enough to roll out without cracking, about 10 minutes. (If the dough has been chilled for longer than 3 hours, it may need a few more minutes.) Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour. Roll out the dough 1/8 to 1/4 inch thick (depending on how crispy or soft you like them; softer=thicker), being sure that the dough isn't sticking to the work surface (run a long meal spatula or knife under the dough occasionally just to be sure, and dust the surface with more flour, if needed). Using cookie cutters, cut out the cookies and transfer to nonstick cookie sheets, placing the cookies 1 inch apart. Gently knead the scraps together and form into another disk. Wrap and chill for 5 minutes before rolling out again to cut out more cookies.


Bake, switching the positions of the cookies from top to bottom and back to front halfway through baking, until the edges of the cookies are set and crisp, 10 to 12 minutes. Cool on the sheets for 2 minutes, then transfer to wire cake racks to cool completely. 


Decorate with royal icing or store-bought icing. You can buy the eyeballs at Target.

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