Prep 20 mins
Cook 12 mins
My children love to decorate gingerbread cookies but don't like to eat gingerbread. This recipe is halfway between sugar cookies and gingerbread. The girls love the taste. They are a light golden color and perfect for decorating or simply sprinkled with raw sugar before baking. A crisp cookie.
- 1⁄2 cup unsalted butter, softened
- 1⁄2 cup shortening
- 3⁄4 cup light brown sugar
- 1⁄2 cup granulated sugar
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons cinnamon
- 1 1⁄2 teaspoons ginger
- 1⁄2 teaspoon allspice or 1⁄2 teaspoon clove
- 3⁄4 teaspoon salt
- 1 large egg
- 2 tablespoons molasses
- 3 cups all-purpose flour
- 3 tablespoons cornstarch
- Beat the butter, shortening, sugars, baking powder, spices and salt until light and fluffy.
- Add the egg and molasses and beat well.
- Mix about half the flour into the butter mixture.
- When well combined add the cornstarch and the remaining flour.
- Divide in half and wrap well.
- Chill for 1 hour or longer for easier rolling.
- Roll dough to 1/8" to 1/4" thick on a flour dusted work surface and cut into desired shapes with cookie cutters.
- Place on parchment lined or lightly greased cookie sheets.
- Bake the cookies in a preheated 350 degree oven for 10 to 12 minutes until lightly browned at the edges.
- Let cool for 5 minutes on cookie sheet before transferring to wire racks.