One Bowl Gingerbread Cookies
One Bowl Gingerbread Cookies: Easy, Fun, and Perfect for Decorating!
Did you know that gingerbread people date back to the 16th century, when Queen Elizabeth I is said to have commissioned gingerbread figures shaped like her guests? That regal tradition lives on in kitchens worldwide, but let’s keep it simple—because who has time for royal complications?
This one-bowl gingerbread cookie recipe is a nostalgic favorite from Betty Crocker’s 40th Anniversary Cookbook, and it’s been my go-to for years. Why? Because it’s easy, delicious, and perfect for unleashing your inner cookie artist. (Yes, even if your icing skills are more Picasso than perfection!)
A few years back, I strayed from this trusty recipe and tried an entire gingerbread-specific cookbook. Big mistake—it made something as joyful as cookie baking feel like a royal decree. Lesson learned! Now, I stick with this tried-and-true method that makes baking and decorating a breeze.
Why This Gingerbread Cookie Recipe Is Perfect!
Invite your kids, grandkids, nieces, nephews, or even your inner child to join in the fun of decorating these delicious cookies. Whether you’re crafting snowflakes, stars, or quirky gingerbread people, it’s the memories you make that truly take the cake—or cookie!
Yield: About 3 dozen cookies, depending on the size of your cookie cutters.
INGREDIENTS:
1 cup packed brown sugar
1/3 c. shortening
1 ½ c. dark molasses
2/3 c. cold water
7 c. all-purpose flour*
2 tsp. baking soda
2 tsp. ground ginger
½ tsp. salt
1 tsp. ground allspice
1 tsp. ground cloves
1 tsp. cinnamon
1 tsp. nutmeg (my version)
Mix brown sugar, shortening, molasses and water. Stir in remaining ingredients. Separate in two and cover tightly, refrigerate at least 2 hours.
Heat oven to 350°F. Lightly grease or use parchment paper for the cookie sheets.
Roll about ¼ of the dough ¼ inch thick on floured surface. Cut with floured cutters and place about 1 inch apart on cookie sheet.
Using a pastry brush, brush cookie lightly, but completely with water. Bake 10 to 12 minutes or until no indentations remains when touched. Cool. Decorate with royal icing or other.
*If using self-rising flour, omit the baking soda and salt.
Note: Royal icing is easy to make, made with egg whites and powdered sugar, I find it is worth making as it dries perfectly and you can stack the cookies, it is also the perfect glue when putting pieces together.
