A little extra flour makes this dough sturdy enough to make gingerbread houses, but also works great for cookies. Plus, the smell of gingerbread baking is delightful.
- 3 cups (750 mL) all-purpose flour
- 1½ tsp (7 mL) ground cinnamon
- 1 tsp (5 mL) ground ginger
- ½ tsp (2 mL) baking soda
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) ground cloves
- ½ cup (125 mL) vegetable shortening
- ½ cup (125 mL) sugar
- ½ cup (125 mL) molasses
- 1 egg
Whisk the flour, cinnamon, ginger, baking soda, salt, and cloves together in a medium bowl.
Use a Flex + Multi-Prep Set with the hand mixer attachment to beat the shortening and sugar together in a Plastic Mixing Bowl. Add the molasses and egg and beat until smooth.
Gradually add the flour mixture and beat until fully combined.
Shape the dough into a ball and divide it into 2 portions. Wrap the dough in plastic wrap and chill it for 30 minutes or until ready to use.
To make cookies: Preheat oven to 350°F (180°C). Roll out the dough to ¼” (6 mm) thick. Lightly dip the Rolling Cookie Cutter or Emoji Cookie Cutters in flour and cut out cookies. Use a spatula to move the cookies onto a Cookie Sheet. Bake for 11-13 minutes or until they are light golden brown. Remove the cookie sheet from the oven to a cooling rack and cool for 3 minutes. Decorate as you like.
- About 30-32 cookies (using Emoji Cookie Cutters) servings
Nutrients per serving:
U.S. nutrients per serving (1 cookie): Calories 100, Total Fat 3.5 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 60 mg, Carbohydrate 16 g, Fiber 0 g, Sugars 7 g (includes 7 g added sugar), Protein 1 g
Making a Gingerbread House? Start Here:
How to Make a Gingerbread House From Scratch
Weighing your flour using a kitchen scale gives the best results. 3 cups of flour weigh: (12.75 oz/370 g).