Sorting Hat Gingerbread Cookies!

Sorting Hat Gingerbread Cookies

As I mentioned in another post, I found a Christmas cookie cutter set with a Santa hat that looked eerily similar to… the Hogwarts Sorting Hat!


Gingerbread Sorting Hat Cookies


  • 3 cups flour
  • 1 tsp baking soda*
  • 3/4 tsp ground cinnamon*
  • 3/4 tsp ginger*
  • 1/2 tsp allspice*
  • 1/2 tsp ground cloves*
  • 1/2 teaspoon salt*
  • 1/4 tsp black pepper*
  • 8 Tbsp (1 stick) unsalted butter, room temperature
  • 1/4 cup vegetable shortening (Crisco), room temperature
  • 1/2 cup lightly packed brown sugar
  • 2/3 cup molasses
  • 1 egg
  • chocolate melts (I used milk chocolate) for decoration
  • cookie cutters (Santa Hat; I got mine in a 3-pack at Target for $3.)


  1. First, arrange your oven racks so that you have one rack in the top third and one rack in the bottom third.
  2. Sift the flour and spices* into a medium-size container.  Set aside.
  3. In a large bowl, beat the room temperature butter and vegetable shortening until well combined, about 1 minute.
  4. Add the brown sugar and beat until combined, about 2 minutes.
  5. Add the molasses and egg and beat until combined.  Scrape down the sides as needed.
  6. Gradually mix the dry ingredients into the wet.  (Original recipe said to use a wooden spoon, but I just beat it in the stand mixer.)
  7. Divide the dough, wrap tightly in wax paper or cling wrap, and refrigerate 3-48 hours!  Do not skip this step.
  1. Preheat oven to 350 degrees.  Roll cookie dough out on a floured surface to about 1/8″ thick.  (For softer cookies, go to about 1/4-1/3″.)
  2. Cut cookies and transfer to a parchment-lined cookie sheet, keeping 1″ between cookies.  (I did only 6 cookies per batch, because of their size.)
  3. Place cookie sheet on top oven rack, bake 4-5 minutes.
  4. Rotate the pan 180 degrees and place on the lower oven rack, bake 4-5 minutes.
  5. Let cookies set on the sheet 2-5 minutes before moving to a cooling rack.

When the cookies are cool, melt your melting chocolates (or make royal icing, whatever decorations you prefer!).  I used Milk Chocolate melts with a no.3 tip, but black or a dark cocoa would have worked, too, as far as colors go.

I hope you enjoy and make some cookies of your own!


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