DAY FIVE OF THE 12 DAYS OF GINGERBREAD!
(SEE HERE FOR THE GINGERBREAD SPICE MIX POST!)
There are Amazon Affiliate links in this post, which means that you don’t pay anything extra if you use them, but we get a tiny bit of it put into our “edible glitter, college textbook and cookie cutter fund”.
I’m a big fan of roll-out cookies. Smash a bunch of ingredients into a bowl, beat them, roll them out and cut them out.
I don’t know why that’s so satisfying for me, but I guess that’s why I love baking and cooking. You put specific amounts of certain things into a bowl, treat them the right way, and you get cookies. Every time.
It’s like magic.
If you want to make cute “ninjabread men” like these, you can pick up the cutters in my Amazon shop!
Tag me on social media when you make this recipe – I want to see your creations!
A roll-out gingerbread dough that you don't have to chill prior to using! (But you can chill it if needed, up to 1 week)
- 1/2 cup butter (unsalted)
- 1/2 cup shortening
- 1-1/2 cup packed light brown sugar
- 1/3 cup molasses
- 2 eggs
- 1-1/2 tbsp Gingerbread Spice Mix (find the recipe here: https://miacupcake.com/gingerbread-spice-mix/)
- 1/2 tsp salt
- 4 cups flour (may need slightly more, depending on dough)
Cream together the butter and shortening with the sugar with a mixer.
Add eggs, one at a time, beating well after each addition.
Add the molasses and beat until combined.
Mix in the spice and salt.
Add the flour, one cup at a time, mixing well after each addition. Dough should hold its shape when rolled into a ball.
Roll out on a lightly floured surface, cut into shapes.
Bake for 6-7 minutes.