Gingerbread Cookie Dough
This recipe is easy and delicious! It is the perfect recipe for cookies or building a gingerbread house. Make sure to let your dough chill for best results.
Ingredients
- 2 1/2 Cups All-Purpose Flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 teaspoon Ground Ginger
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Grounf Nutmeg
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Ground Black Pepper
- 1/2 Cup Brown Sugar
- 1/2 Cup Shortening
- 1/2 Cup Molasses
- 1 Egg
- 1 teaspoon White Vinegar
Instructions
- In a medium size bowl, add the flour, baking powder, baking soda, salt and the gingerbread spice blend and whisk together. Set aside.
- Cream together the shortening and the brown sugar until it is light in color, scraping down the bowl as you go.
- In a separate bowl, whisk together the molasses, egg and white vinegar until it is combined. Add to your creamed shortening/brown sugar mixture slowly. It might look a little separated, but that’s okay! Keep going!
- With you mixer on medium, add your dry ingredient mixture a half cup at a time. Make sure to scrape the bowl when needed. Mix until just combined.
- Lay down a piece of plastic wrap, and place your completed dough in the middle. Press down the dough until it is a square shape and no thicker than an inch. Wrap the gingerbread dough completely in plastic wrap and place flat in your fridge.
- Chill in the fridge for at least four hours, but if you have the time, let it sit overnight.
- Once your dough is chilled and firm: Preheat your oven to 325°.
- Spilt your dough in half. Place one half back into the fridge while you work with the other half.
- Roll out dough to the desired thickness. For gingerbread people, I like an 1/8 of an inch to a quarter of an inch. For gingerbread houses, a quarter of an inch is the way to go.
- Place cookies on a cookie sheet that has parchment on it.
- For small cookies, bake them for 8 to 10 minutes. For larger cookies, bake them for 15 to 20 minutes. When they are slightly brown, are slightly firm to the touch and are able to be slid on the parchment.
Notes
I made my own gingerbread spice blend (which you can find on my blog.) If you have pre-made gingerbread spice, do not put in the spices listed above, and instead use 1 Tablespoon of the pre-made spice blend.