Dessert & Baked Goods » Sturdy Gingerbread
Jennifer Verrill whips up a batch of gingerbread dough as the perfect canvas for a Gingerbread House. Her dough bakes up nice and sturdy, so you can add tons of icing and loads of candy. Molasses, nutmeg, ginger, cloves and cinnamon smell great as they create cool building blocks for a creatively-decorated edible gift, centerpiece or just fun holiday dessert.
Print Recipe
Makes enough dough for 5 small gingerbread houses
Ingredients
- 1 cup shortening, melted & cooled to room temperature
- 1 cup sugar
- 1¼ cups unsulfured molasses
- 2 eggs
- 5 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp ginger
- 1 tsp ground cloves
- 1 tsp nutmeg
- 2 tsp cinnamon
Special Equipment
- electric mixer with paddle attachment
- plastic wrap
- rolling pin
- bench knife/dough scraper
- cookie cutters
- parchment paper
- cookie sheet
How-to
Mix Ingredients & Chill Dough
- Mix shortening, sugar, molasses and eggs in an electric mixer until combined
- In a separate bowl, whisk together the flour, baking soda, salt and spices
- Stop the mixer to scrape down the sides of the mixing bowl. Slowly add the flour-spice mix on low speed. Increase speed to medium and mix until all of the flour is incorporated, scraping down the bowl at least once to make sure nothing is sticking to the bottom
- Shape dough into flattened squares and wrap dough in plastic wrap and chill a few hours to overnight
Roll, Cut Shapes & Bake
- Preheat oven to 325º
- When dough is thoroughly chilled, roll out to ¼” thickness and cut into desired shapes
- Bake on a parchment-lined cookie sheet for 12-14 minutes. Be sure the pieces start to brown around the edges. Under-baked piece will to bend and break when decorating
- Let cool on wire rack before decorating
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