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Gingerbread Cookies (Large Batch)

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“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
SERVES:
96
YIELD:
96 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the flour, spices and salt.
  2. in a large bowl, cream the shortening and brown sugar.
  3. Dissolve the baking soda in the warm water and add to the creamed mixture, beating until smooth. Beat in the molasses.
  4. Gradually blend in the dry ingredients.
  5. Cover and chill for 24 hours.
  6. Preheat oven to 350oF. Lightly grease cookie sheets.
  7. On a floured surface roll out the dough to a thickness of 1/4 inch.
  8. 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.
  9. Bake 10 to 12 minutes until dry looking and firm to the touch.
  10. Transfer to wire racks to cool.
  11. Decorate with frosting if desired.
  12. Number of cookies depends on size of cutters -- this makes a lot.
  13. Prep time includes chiling time.

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