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very easy
Prep Time
10 mins
Total Time
2 h
24 - 36


3/4 cup
firmly packed brown sugar
175 mL
1/4 cup
vegetable shortening
60 mL
1 1/4 cups
300 mL
4 cups
all-purpose flour, plus more for dusting
1 L
1 1/2 tsp
baking soda
7 mL
2 tsp
ground ginger
10 mL
1 tsp
ground cinnamon
5 mL
1/2 tsp
ground allspice
2 mL
1/2 tsp
ground nutmeg
2 mL
for decoration, use dragées, Christmas candies, coarse sugar, candy sprinkles and/or royal icing (see note)


Step 1
Place brown sugar and shortening in bowl of stand mixer; beat together. Beat in molasses and 1/2 cup (125 mL) water. Set aside. In another large bowl, mix together the 4 cups (1 L) flour, baking soda, ginger, cinnamon, allspice and nutmeg. Using stand mixer, gradually beat dry ingredients into molasses mixture until dough forms.
Step 2
Turn dough onto lightly floured work surface. Divide in half and shape into 2 discs. Wrap and chill 1 hr. (Note: This dough can be stored in fridge several days or frozen and thawed in fridge overnight.)
Step 3
Preheat oven to 350°F (180°C). With floured rolling pin, on floured surface, roll out 1 dough disc to 1/4-in. (5-mm) thickness. Dip holiday-themed cookie-cutters in flour and cut out shapes. Re-roll dough scraps to make more cut-outs. Place 3 in. (8 cm) apart on parchment paper-lined baking sheets. Dragées (silver-coloured decorative balls used in baking), Christmas candies, coarse sugar and/or candy sprinkles can be pressed onto the dough for decoration before baking.
Step 4
Bake cookies, one sheet at a time, 12 to 13 min., until firm; cool on rack. Roll, bake and decorate second disc of dough .(Note: Avoid placing dough cut-outs on warm or hot baking sheets.) After cookies are cooled, they can be decorated with royal icing. (Note: To make royal icing, gradually mix 1 1/2 cups (375 mL) sifted icing sugar into 1 egg white until smooth. Pipe icing onto cookies and allow to harden.)


Dessert Safeway

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/24 of the recipe):
Saturated Fat:
1 g
59 g
1 g
4 g
150 mg