Gingerbread Cookies

The great thing about this recipe is it makes a large gingerbread mix. So you can gift some away or just have it ready for the holidays! You simply mix together your flour, sugar & spices then cut in the shortening till it’s combined into delicious gingerbread cookies. It will last up to 3 months so you can make this ahead of time too.

Recipe courtesy of Adell Goff from Baked in Arizona.

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Servings 13 cups of dry mix
Prep Time 20 minutes
Cook Time 7 - 10 minutes
Submitted By Adell Goff from Baked in Arizona
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 13 cups of dry mix
Prep Time 20 minutes
Cook Time 7 - 10 minutes
Submitted By Adell Goff from Baked in Arizona
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
FOR THE MIX:
  1. In a large bowl, sift the flour, sugar, baking powder, salt, baking soda, cloves, ginger and cinnamon. Mix well.
  2. Add the shortening and with a pastry blender, cut in till combined. Store in an air tight container (It does not need to be refrigerated). Use the mix within 10-12 weeks (makes approx. 13 cups of mix).
TO MAKE THE COOKIES:
  1. In a medium sized bowl, add 3 cups of mix, 1 egg slightly beaten and ⅓ cup molasses. Mix until blended.
  2. Roll out on slightly floured surface or non-stick baking mat to ¼" thickness.
  3. Use desired sized gingerbread man (or woman) cookie cutter. Gently lift each cookie and place on a parchment or silpat lined cookie sheet.
  4. Bake at 350 degrees for 7-10 minutes. For a softer cookie, don't bake too long.
FOR THE GLAZE:
  1. In a small bowl mix together the powdered sugar, water and desired extract till smooth. Spread over slightly cooled cookie. Press 2 chocolate candies into the cookie if desired.
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