Best Gingerbread Cookies

In a large bowl, beat the unsalted butter, vegetable shortening, and dark brown sugar with a mixer on medium-high speed until light and creamy, about 1 minute.

Scrape down the bowl, add vanilla extract and egg, mixing until smooth. Then, mix in molasses until the dough has a rich, glossy texture.

Add in ground ginger, cinnamon, kosher salt, baking soda, cream of tartar, and ground clove. Combine until evenly distributed.

Gradually fold in the all-purpose flour with a strong spatula. The dough will be thick and sticky—this is what gives them their signature chewiness!

Turn the dough onto a floured piece of plastic wrap. Shape it into a 1-inch thick rectangle, wrap it tightly, and chill in the refrigerator for at least 1 hour or overnight.

Preheat the oven to 350°F (175°C). Remove the dough and cut in half, keeping one half in the fridge. Roll the other half on a floured surface to 1/4 inch thick, and cut shapes with cookie cutters.

Transfer cut cookies to parchment-lined baking sheets, spacing them 2 inches apart. Bake for 8-10 minutes, until puffed with cracked surfaces, and slightly underdone in the center.

Let cookies rest for 1-2 minutes on the baking sheet before moving to wire racks to cool.

For icing, combine powdered sugar, 6 teaspoons of water, and corn syrup in a bowl until slightly glue-like. Use additional water to reach desired consistency, adding gel food coloring if wanted.

Once cookies are completely cooled, decorate with icing as desired. Allow the icing to set before serving.