Soft Gingerbread Cut-Out Cookies



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5 to 5 1/2 c flour
1 tsp salt
1 tsp baking soda
2 tsp ginger
2 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 c shortening
1 c sugar
1 1/4 c unsulphered molasses
2 eggs, beaten


Melt shortening in saucepan until just melted, not hot. Add in order: sugar, molasses and eggs; mix well. Cool slightly. Add four cups dry ingredients to mixer fitted with paddle attachment and liquid mixture. Mix until combined, adding flour as needed to create a firm dough. Turn mixture onto lightly floured surface and separate into two. Wrap in plastic wrap and flatten into a disc, refrigerate 2 hours to overnight until ready to use.

Lightly flour surface and roll out dough. Cut in desired shapes. Bake at 350 degrees for 10 minutes for a chewier cookie, 12 minutes for a crunchy one.  Decorate as desired.  Makes 4 dozen.

As seen in my post,  How to Host a Cookie Swap 

Giant Gingerbread Man!

(Do you think I would need to double the recipe for this cookie cutter?)

1 comment:

lovey2 said...

Where can I get one of those giant cookie cutters??? Thanks