Gingerbread

Gingerbread

11

"This gingerbread is especially for a cookie mold or cookie stamp. The yield depends on the size of the molds and or stamps"

Ingredients

{{adjustedServings}} servings 126 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl beat together the shortening and half of the flour until the mixture resembles coarse crumbs. Add the sugar, molasses, ginger, cinnamon, egg and vinegar and blend thoroughly. Stir in the remaining flour and mix until smooth. Chill covered for at least 3 hours or overnight.
  2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease the mold with vegetable oil or spray. Place the mold in the freezer for 10 minutes.
  3. Remove the mold from the freezer and press the dough into the mold making sure to press into all the corners. Loosen the edges of the cookie, turn upside down and let fall onto the cookie sheet. Bake for 10 to 12 minutes or until the edges begin to brown. Cool and decorate with confectioners' sugar, sugar sprinkles, etcetera.
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Reviews

11
  1. 16 Ratings

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Should be corrected: this recipe is specifically for gingerbread houses as it is, like the other reviewer stated heavy and hard, but as you would think walls should be. I would find a chewier re...

I don't like to give any recipe a bad review, but since I myself rely on the comments of others I feel I have no choice. I made this exactly as the recipe said, and I used a cookie stamp that I...

This is my favorite gingerbread recipe for making gingerbread houses! I've tried several other recipes and they're either too sticky or too crumbly. This one is great for detailed carve-outs, to...