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Ingredients

How to make it

  • Preheat oven to 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.
  • 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.
  • Recipe may be doubled.

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