Servings: 13 cups of dry mix servings Prep: 20 min Cook: 7 min

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 and 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.

Servings

13 servings

Prep time

20 minutes

Cook time

7 minutes

Passive time

n/a

Ingredients

For the Mix:

8 cups Organic Unbleached White All-Purpose Flour
2 cups Sugar
1/4 cup Baking Powder
1 Tbsp Salt
1 tsp Baking Soda
1 tsp Ground Cloves
1 Tbsp Ground Ginger
1 Tbsp Ground Cinnamon
2 cups Shortening

To Make the Cookies:

3 cups Mix
1 Egg slightly beaten
1/3 cup Molasses

For the Glaze:

1 cup Powdered Sugar
1/2 tsp Almond Extract or vanilla extract
2 Tbsp Hot Water
Red and Green Chocolate Candies

Instructions

For the Mix:

In a large bowl, sift the flour, sugar, baking powder, salt, baking soda, cloves, ginger and cinnamon. Mix well.
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:

Preheat oven to 350°F. In a medium sized bowl, add 3 cups of mix, 1 egg slightly beaten and 1/3 cup molasses. Mix until blended.
Roll out on slightly floured surface or nonstick baking mat to 1/4-inch thickness.
Use desired sized gingerbread man (or woman) cookie cutter. Gently lift each cookie and place on a parchment or silpat lined cookie sheet.
Bake for 7-10 minutes. For a softer cookie, don't bake too long.

For the Glaze:

In a small bowl mix together the powdered sugar, water and desired extract until smooth. Spread over slightly cooled cookie. Press two chocolate candies into the cookie if desired.