Grandma's Gingerbread Recipe

GINGERBREAD HOUSE PIECES: ROOF: 2 - 6" X 3" SIDE 1: 5" X 3" SIDE 2: 3" X 4" with 5" center
Grandma's Gingerbread Recipe
Grandma's Gingerbread Recipe

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5 to 5 1/2

    cups all-purpose flour

  • 1

    teaspoon baking soda

  • 1

    teaspoon salt

  • 2

    teaspoons powdered ginger

  • 2

    teaspoons ground cinnamon

  • 1

    teaspoon ground nutmeg

  • 1

    teaspoon ground cloves

  • 1

    cup solid vegetable shortening

  • 1

    cup granulated sugar

  • 1 1/4

    cups unsulphured molasses*

  • 2

    eggs, beaten

  • Icing Cement:

  • 2

    large egg whites

  • 1/8

    teaspoon cream of tartar

  • 2

    teaspoons water

  • 3

    cups sifted powdered sugar

Directions

Preheat oven 375°F. Thoroughly mix flour, baking soda, salt and spices. Melt shortening in large saucepan. Cool slightly. Add sugar, molasses and eggs; mix well. Add four cups of the dry ingredients and mix again. Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make the dough firm. Roll out on a lightly floured surface to a 1/4 inch thickness and cut out cookies with Metal Gingerbread Boy and Girl Cookie Cutters. Bake 6-10 minutes for small to medium size cookies and 10-15 minutes for large cookies. If you're not going to use your gingerbread right away, wrap dough in plastic and refrigerate. Refrigerated dough will keep for a week, but be sure to remove it 3 hours prior to rolling so it softens and is workable. *Substitute 1 1/4 cups light corn syrup for molasses to make Blonde Gingerbread. Makes 40 medium-sized cookies

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