GINGERBREAD COOKIES AND/OR HOUSE
Gingerbread Cookies and/or House
- Servings: 56
- 1 Cup Butter for cookies or Crisco for a house (Crisco increases the structural integrity of the baked dough due to it's lower water content)
- 1 Cup Sugar
- 1 Egg
- 1 cup Molasses
- 2 TB Cider Vinegar
- 5 1/2 cups AP Flour
- 1 1/2 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 3 tsp Ginger
- 1 tsp Cinnamon
- ½ tsp Clove
In a large mixing bowl, cream butter and sugar until light and fluffy.
In a separate bowl, whisk flour, baking soda, salt, ginger, cinnamon and clove.
Add egg to the butter/sugar mixture and continue beating until homogenous.
Add molasses and Vinegar and mix well.
Slowly add the flour 3/4 cup at a time, mixing until completely incorporated before the next addition.
Chill dough for 2 hours
Preheat oven to 350 degrees
Roll out the dough to ¼ inch on a well floured board.
Cut out shapes with a floured cutter.
Move Gingerbread Men and/or Women to a reynolds parchment lined baking sheet with a well floured spatula.
Bake cookies for 8-10 minutes.
Bake for 10-12 minutes if you are making a gingerbread house.
Let pieces rest on baking sheet to firm up for 5 minutes before moving to a cooling rack
Roof 6 3/4w x 4 3/4h - cut 2
Sides 5 1/2w x 2 1/2h - cut 2
Front - cut 2 - The complicated part 4 3/4w 6 1/4h at the peak; 2 3/4h before angled peak begins; your angled peak will be about 6 1/2 inches long.
OK, after being on here so long, I finally found my templates after moving, so the dimensions are now posted in the recipe above/below. With these dimensions you will have enough dough from a batch to make 3 gingerbread houses, with some to spare for little mini gingerbread men or little ginger trees for you landscaping...