This is the BEST recipe for gingerbread cookies I have ever tasted. It looks complicated, but isn't. I have used this recipe for many years and always get compliments on it.
Ingredients
- all-purpose flour: 6 cups
- baking powder: 1 Tbsp
- ground ginger: 1 Tbsp
- ground nutmeg: 1 tsp
- ground cloves: 1 tsp
- ground cinnamon: 1 tsp
- shortening, melted and cooled slightly: 1 cup
- molasses: 1 cup
- packed brown sugar: 1 cup
- water: 0.5 cup
- egg: 1 piece
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Sift together flour, baking powder, ginger, nutmeg, cloves, and cinnamon in a large bowl.
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In the bowl of a stand mixer, beat shortening, molasses, brown sugar, water, egg, and vanilla until smooth and creamy, 3 to 4 minutes. Gradually mix in the dry ingredients until fully incorporated. Divide dough into thirds; form each piece into a 1 1/2-inch-thich disk, wrap in plastic wrap, and refrigerate for at least 3 hours.
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Preheat oven to 350 degrees F (175 degrees C). Working with one disk at a time, roll the dough on a lightly floured surface to a thickness of 1/4 inch. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on ungreased cookie sheets.
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Bake for 10 to 12 minutes in the preheated oven, switching racks halfway through. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks.
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Frost cooled cookies as desired. sabellachan
