Gingerbread Cookies (Large Batch)
"I got this recipe from a neighbour of mine. It is the best gingerbread recipe I've found and I will only be using this one from now on. We live in Canada."
- Ready In:
- 24hrs 10mins
- Ingredients:
- 10
- Yields:
-
96 cookies
- Serves:
- 96
ingredients
- 6 1⁄2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 2 teaspoons salt
- 1 cup vegetable shortening
- 1 cup light brown sugar (packed)
- 2 teaspoons baking soda
- 1⁄2 cup warm water
- 1 1⁄2 cups molasses (fancy)
directions
- Combine the flour, spices and salt.
- in a large bowl, cream the shortening and brown sugar.
- Dissolve the baking soda in the warm water and add to the creamed mixture, beating until smooth. Beat in the molasses.
- Gradually blend in the dry ingredients.
- Cover and chill for 24 hours.
- Preheat oven to 350oF. Lightly grease cookie sheets.
- On a floured surface roll out the dough to a thickness of 1/4 inch.
- Using 1 3/4 inch round cookie cutters (or whatever you want to use) cut out cookies and place 1 1/2 inches apart on cookie sheet.
- Bake 10 to 12 minutes until dry looking and firm to the touch.
- Transfer to wire racks to cool.
- Decorate with frosting if desired.
- Number of cookies depends on size of cutters -- this makes a lot.
- Prep time includes chiling time.
Questions & Replies
-
Would these freeze well? I want to make two batches for guests who are travelling to my wedding but I know I won't be up to the task the week of. I'm hoping to make them, then package them in groups of 2-3 in plastic gift bags (the kind meant for food), and then freeze them and take them out a day or so before to thaw.
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RECIPE SUBMITTED BY
Love to cook....love to eat....
