Easy Gingerbread Cookies - Martha White®
Home > Recipes > Easy Gingerbread Cookies

Easy Gingerbread Cookies

Prep Time

90 min

Cook Time

12 min


4 Dozen

Total Time

105 min

Easy Gingerbread Cookies


½ cup shortening

½ cup granulated sugar

½ cup molasses

1 large egg, beaten

3 cups Martha White All-Purpose Flour

1 teaspoon allspice

2 teaspoons cinnamon

1 teaspoon ginger

½ teaspoon baking soda

½ teaspoon kosher salt


Heat the oven to 325°F. Line two baking sheets with parchment paper and set aside.

Combine shortening, sugar, and molasses in a large saucepan over medium heat, stirring to combine. Bring the mixture to a simmer, stirring occasionally, until smooth, about 2 minutes. Remove from heat and let cool to room temperature.

Add egg, flour, spices, and salt, stirring until well combined. Cover with plastic wrap; refrigerate for at least 1 hour for easier handling.

Roll the dough out on a lightly floured surface to 1/8-inch thickness. Cut into shapes with the cutters of your choice. Arrange cookies 1 inch apart on the prepared cookie sheets. Reroll scraps and repeat with the remaining dough.

Bake until set and slightly golden at the edges, about 10 to 12 minutes, depending on size. (Smaller cookies will bake more quickly.)

Transfer to a wire rack to cool completely. Once the cookies have cooled, decorate as desired.