eat the gingerbread…

hold fast to the JOY!

The baked cookies are soft and the gingerbread spice combination is sharp and lingers after the last bite.  Delicious!



  • 15 oz all purpose flour
  • 1 t baking soda
  • 1-1/2 t cinnamon
  • 1-1/2 t ginger
  • 1 t allspice
  • 1/2 t cloves
  • 1/2 t black pepper
  • 1/2t salt
  • 1/2 c (8 Tablespoons or 4 oz) European like butter (the best you can find)
  • 1  3/4 oz  Crisco
  • 5 oz  dark brown sugar
  • 7 1/2 fl oz  molasses
  • 1 egg
  • zest of one orange


  1. Sift together first eight dry ingredients into a bowl and sit aside
  2. Cream together room temperature butter, Crisco, and brown sugar until fluffy.
  3. Add molasses, egg, and orange zest to butter/sugar mixture.
  4. Gradually add the dry ingredients (mixer on very slow speed) to the above mixture and mix just until combined.
  5. Wrap dough in parchment and refrigerate overnight. (I froze the dough for week, then thawed in refrigerator overnight before rolling, cutting, and baking)
  6. When ready to bake, preheat oven to 350 degrees
  7. This dough is soft enough to roll just out of the refrigerator
  8. Roll dough 1/4 inch thick.  Cut* as desired; I refrigerated cookies after cutting for 30 minutes prior to baking
  9. Bake about 7 minutes for regular size cookies; bake 9 minutes for larger cookies
  10. Store in parchment lined covered tin

* my highest recommendation (my uncompensated opinion) for the 9 1/4 inch tall, 6 1/4 inch wide gingerbread man cookie cutter from