Gingerbread for Building
Ingredients
At a glance
Rolled and cutout cookies
Holiday cookies
Makes
About 3 lbs
- 1 cup vegetable shortening
- 1 cup sugar
- 2 eggs
- 1 cup unsulphured molasses (light or dark)
- 2 tablespoons vinegar
- 5 1/2 to 6 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground ginger
Steps
Cream shortening and sugar until fluffy. Beat in egg whites, then beat
in molasses and vinegar. Batter will curdle. Beat in the baking
soda, salt, and spices on medium speed until completely
incorporated. Beat in 3 cups flour on low speed. If using a stand
mixer, beat in the remaining 2 cups flour. If using a hand mixer, beat
in 3 cups of the flour, turn the dough out of the bowl onto a floured
surface, and knead in the remaining flour by hand.
Beat (or knead) in more flour as necessary, a few tablespoons at a time, to make a dough that is stiff but pliable and not sticky. It should have the consistency of pie crust dough. If using a stand mixer, turn dough out of bowl and knead briefly until smooth.
Divide dough in half. Pat into thick disks, wrap well in plastic wrap, and refrigerate for at least 1 hour, and up to 2 days. Let stand at room temperature for 15 to 20 minutes before rolling. The dough will be stiff and may tend to crack; if it cracks too much, let stand a bit longer at room temperature. Use a heavy rolling pin and roll in firm, even strokes. For larger gingerbread pieces, it often helps to roll the dough out right on the baking sheet.
Roll dough out on a floured board or pastry cloth to 1/8 to 1/4 inch thick, re-rolling scraps once, then cut into shapes and bake as directed in recipe.
Decorate immediately or store to be decorated later.
Beat (or knead) in more flour as necessary, a few tablespoons at a time, to make a dough that is stiff but pliable and not sticky. It should have the consistency of pie crust dough. If using a stand mixer, turn dough out of bowl and knead briefly until smooth.
Divide dough in half. Pat into thick disks, wrap well in plastic wrap, and refrigerate for at least 1 hour, and up to 2 days. Let stand at room temperature for 15 to 20 minutes before rolling. The dough will be stiff and may tend to crack; if it cracks too much, let stand a bit longer at room temperature. Use a heavy rolling pin and roll in firm, even strokes. For larger gingerbread pieces, it often helps to roll the dough out right on the baking sheet.
Roll dough out on a floured board or pastry cloth to 1/8 to 1/4 inch thick, re-rolling scraps once, then cut into shapes and bake as directed in recipe.
Decorate immediately or store to be decorated later.
Additional tips
Store: In an airtight container
Freeze: Yes
Mail: Yes
Freeze: Yes
Mail: Yes
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