I have never been a fan of gingerbread, but this recipe helped change my mind. Two years ago a made a gingerbread house for a work place contest, and I thought it would be a good idea to also have cookies made for my co-works so they would know what the gingerbread house tastes like. They loved them. And so did I. Crisp on the outside, and soft and chewy on the inside. I even had some co-works say they weren’t fans of gingerbread either but really liked this gingerbread cookie.
Yield: 3 1/2 pounds
- 1 cup vegetable shortening
- 1 cup sugar
- 2 teaspoon baking powder
- 2 teaspoons ground ginger
- 1 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 cup dark molasses
- 2 large eggs
- 2 tablespoons white vinegar
- 5 cups unbleached all-purpose flour
- In a bowl of a large stand mixer fitted with the paddle attachment, combine the shortening and sugar with an electric mixer on medium-high speed until well combined.
- Add the baking powder, ginger, baking soda, salt, cinnamon, and cloves and beat until incorporated.
- Add the molasses, eggs, and vinegar and beat until smooth, scraping down the sides of the bowl once or twice as necessary.
- Add the flour, 1 cup at a time, and mix on low until smooth.
- Scrape the dough onto a sheet of plastic wrap and press into a rough square. Wrap tightly and refrigerate for at least 3 hours and up to 3 days.
- Preheat your oven to 375 F. Depending on what size your cookie shapes are will depend on your cooking time. I put my gingerbread man cookies in for 8 minutes.
- Happy Baking!!!
You will need to have a stand mixer for this dough. If you don’t, you can half the recipe.