Gingerbread Cookies

Let this Gingerbread Cookie recipe from Wolf take you back to simpler times this holiday season. With simple ingredients and your convection oven, these cookies will fill your home with the sounds and smells of the holidays. Decorating these with the kids or grandkids can create special times together…and Santa will love them too!

Gingerbread Cookies

YIELD: Makes 8 dozen cookies


  • 4 cups flour
  • 1/2 teaspoon salt
  • 1-1/2 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter or margarine
  • 1/2 cup shortening
  • 2-1/4 cups sugar
  • 2 eggs
  • 1/2 cup molasses


Preheat Wolf oven in CONVECTION at 325°F.

Sift together flour, salt, baking soda, and spices.

Cream butter, shortening and sugar until fluffy.

Add eggs, one at a time and beat until combined.

Mix in molasses.

Slowly blend in dry ingredients, scraping down bowl occasionally.

On well-floured surface, roll half of dough to 1/8-inch thickness. Refrigerate remaining dough until ready to use.

Using 3” cookie cutters, cut desired shapes into dough.

Place cookies 2 inches apart on ungreased cookie sheet.

Bake for 6 to 8 minutes, or until edges are light golden brown.

Repeat with remaining dough. Allow cookies to cool completely before frosting or storing.

Recipe from our friends at Sub-Zero and Wolf.