MidKnight Snacks: Gingerbread cookies

It’s never too late for a holiday treat


Photo Olivia Godinez

a plate of gingerbread cookies and a latte to keep you warm during the winter.

Olivia Godinez, Opinion Editor

It may be well past Christmas, but it’s never too late to enjoy a traditional winter treat like gingerbread cookies. Before I get into the recipe, I just want to say that I wasn’t expecting these cookies to be so difficult to get right. But after many attempts to get the right taste and texture, I finally made the perfect gingerbread cookies that are soft, chewy and delicious.


  • 2 cups flour
  • 1/2 tsp. salt
  • 2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ginger
  • 3/4 cup shortening
  • 1 cup sugar (plus about 1/4 cup to roll the dough in before baking)
  • 1 egg
  • 1/4 cup molasses
  • 2 egg whites
  • 3-4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp lemon juice

Instructions for cookies:

  1. In a mixing bowl, mix the flour, salt, baking soda, cinnamon, cloves and ginger together. Set aside.
  2. In a separate bowl, cream together the shortening, 1 cup sugar, egg and molasses. Beat with an electric mixer for about 2 minutes.
  3. Add the dry mixture to the wet mixture and mix together until well combined.
  4. Use a cookie scoop to scoop out tablespoon-sized balls and roll them into shape between your hands.
  5. Place the extra 1/4 cup sugar in a small bowl and dip each cookie ball into the sugar, coating on all sides.
  6. Place cookie dough balls on a cookie sheet and lightly flatten with the palm of your hand (or the bottom of a measuring cup or glass).
  7. Bake cookies at 350° for 10 minutes.

Instructions for icing:

  1. In a large bowl, beat the egg whites until frothy.
  2. Gradually add the powdered sugar, half of a cup at a time, making sure to scrape down the sides of the bowl if necessary, until the icing becomes thick.
  3. Add the vanilla extract and beat until soft peaks form. Add lemon juice to help with discoloration.
  4. Place the prepared frosting into an airtight container and leave at room temperature until ready to use. Or place directly into a frosting bag fitted with a tip and use immediately.

It can be difficult to get the texture right with baking these cookies. It’s important to remember not to overmix the dough, and not to over or undercook the cookies. The same goes for the icing. But I thoroughly enjoyed these cookies, and I will be making them again next year.