It has been a very busy week here at KC, and as Christmas edges closer we are upping our tempo on our cookies production!  Today we have classic gingerbread cookies, and the recipe that we developed is rich in flavor and has a soft, buttery texture.  This recipe does require a little bit of time and patience, but the result is worth the wait!


Classic Gingerbread Cookies

Yield: 2 – 3 Dozen, depending on size



3 C All Purpose Flour

1/2 T Cinnamon

1 t Ginger

3/4 t Cloves

1/2 t Salt

5 1/2 T Butter, softened

1/3 C Shortening

1/2 C Sugar

1/2 C Molasses

3/4 t Lemon zest

1 Egg

2 T Buttermilk

1 t Water

1/2 t Baking Soda




Sift the dry ingredients together, then set aside.

Beat the butter and shortening until combined, then add the sugar.  Add the molasses and lemon peel, mix well.  Next, add the egg and buttermilk and mix until well combined.  Add half of the flour mixture.

In a small bowl, combine the baking soda and water.  add to the dough, followed by the rest of the dry ingredients.  Let rest in refrigerator for 2-3 hours.

Roll the gingerbread out to 1/4 ” thickness and cut into desired shapes. Bake at 350 degrees for 10-12 minutes, rotating the baking sheet halfway through cooking time.  Cool, decorate, and enjoy!