Seasonal Gingerbread Recipe

Christmas is fast-approaching and holiday cookie quotas are closing in on us. Below is a great recipe featured in Local Palate Magazine (a wonderful local resource for all things culinary). It’s hard to go wrong with a classic gingerbread recipe at this time of year!

Gingerbread Recipe


  • 3 cups flour
  • 1 ½ teaspoons cinnamon
  • 1 teaspoons ground ginger
  • ¾ teaspoons ground cloves
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, room temperature
  • 1/3 cup solid vegetable shortening
  • ½ cup sugar
  • ½ cup molasses
  • 1 egg
  • 1/8 cup buttermilk
  • ½ teaspoon baking soda


  • 1 ½ cups powdered sugar
  • Water
  • Food coloring (optional)

Instructions: For dough:

  • Sift first six ingredients together in a mixing bowl. In a separate bowl, beat butter, shortening, sugar, and molasses to blend. Beat in egg, buttermilk and baking soda.
  • Add flour mixture to wet mixture in increments until fully blended. Do not overwork the dough. Divide dough in two parts, shape into disks,
  • wrap in saran or parchment paper and refrigerate until firm.
  • Place dough between wax paper and roll out to desire thickness. Cut with cookie cutters and re-wrap and chill dough. Preheat oven to 350 degrees. Bake cookies for 10 minutes, or until firm.
  • Cool.

For icing:

  • Sift powdered sugar into medium bowl. Add water as needed to reach desired consistency.
  • Place frosting in piping bag or smooth onto
  • cookie with a butter knife.
  • Decorate and serve.

Yield: 2 dozen Enjoy!