These Gingerbread Cookies are the Perfect Cookies for Christmas! They have a fluffy texture inside, with the classic crispy texture outside, which makes them perfect for making Gingerbread houses. Get creative decorating them, these Gingerbread cookies are Fun and Delicious!
I came up with this Gingerbread cookie Recipe back in 2014, after many attempts at the perfect Gingerbread Cookie dough. I think this is best one I've made yet! It's perfect to make in different cookie shapes and also holds very well for Gingerbread houses. This is the Best Cookie to make around this time of year, so Enjoy!
Ingredients:
-3/4 cups Brown Sugar
-1/8 cup Vegetable Shortening
-1 teaspoon Vanilla Extract
-1/2 teaspoon Ground Cinnamon
-1/4 teaspoon Ground Ginger
-1/4 teaspoon Baking Powder
-1/2 cup Molasses
-1/8 cup Milk (I use Almond Milk)
-1 Egg
-3-3/4 cups Bisquick Baking Mix
Directions:
To get started into a mixing bowl add the brown sugar, shortening, vanilla extract, cinnamon, ginger, and baking powder and mix it all together until a thick paste forms.
Then add the molasses, milk, and egg, and mix together again. The mixture will turn liquidy.
Now it's time to add the Bisquick, add it in 1 cup at a time, mixing well after each addition. The mixture will form into a thick dough after all the Bisquick has been added.
*You can make this with All purpose flour if you don't have or want to use Bisquick; however I have only ever made this with Bisquick so I'm not sure of the exact quantity to add. All purpose Flour is denser than Bisquick so you will need less than the quantity I gave for Bisquick, start by adding 1 cup of All purpose flour and keep adding by 1/2 cup until you have a texture that is thick and dough like yet sticky but not sticky enough to stick to your hands completely. (See the video below for reference)
Now that the dough has come together, it's time to roll it out. You want to flour your surface very well so that the dough doesn't stick before rolling it out. Roll the dough out about 1/4 inch thick, no thicker than that because this dough does rise and spread out a lot once it bakes.
I'm using Gingerbread and Christmas tree cookie cutters that are about 4 inches big, this dough will give me roughly 18 cookies. You can use smaller cookie cutters and should be able to get about 24 cookies depending on the size of the cookie cutters.
Place the cookies onto a sheet pan lined with parchment paper. Bake them at 350 degrees Farenheit for about 11 minutes. They will spread out and fluff up quite a bit.
*Note: I use the Convection Oven setting which Bakes the Cookies a bit faster, if using a Standard Oven setting you might need to bake the cookies an extra minute or 2.
Let them cool completely, you can enjoy them like that, or get creative and decorate them with melted chocolate, candy melts, or royal icing.
We made tiny gingerbread houses with it and they were so good