Gingerbread Recipe -
Gingerbread Recipe


Recipe by  

"This gingerbread is especially for a cookie mold or cookie stamp. The yield depends on the size of the molds and or stamps"

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  1. In a large bowl beat together the shortening and half of the flour until the mixture resembles coarse crumbs. Add the sugar, molasses, ginger, cinnamon, egg and vinegar and blend thoroughly. Stir in the remaining flour and mix until smooth. Chill covered for at least 3 hours or overnight.
  2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease the mold with vegetable oil or spray. Place the mold in the freezer for 10 minutes.
  3. Remove the mold from the freezer and press the dough into the mold making sure to press into all the corners. Loosen the edges of the cookie, turn upside down and let fall onto the cookie sheet. Bake for 10 to 12 minutes or until the edges begin to brown. Cool and decorate with confectioners' sugar, sugar sprinkles, etcetera.
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Reviews More Reviews

Most Helpful Positive Review
Dec 21, 2009

Should be corrected: this recipe is specifically for gingerbread houses as it is, like the other reviewer stated heavy and hard, but as you would think walls should be. I would find a chewier recipe for cookies, but for gingerbread walls, roof and other structures, this is perfect: )

Most Helpful Critical Review
Dec 21, 2003

I don't like to give any recipe a bad review, but since I myself rely on the comments of others I feel I have no choice. I made this exactly as the recipe said, and I used a cookie stamp that I have on 1" balls. The cookies are tasteless, heavy and not sweet enough, nor is there enough spice to give credit to the name. They have hardened, and won't even soften with 'dunkin' in tea or coffee. Will definetely never make these again. Sorry Maura, this one just didn't cut it for me.


16 Ratings

Dec 06, 2011

This is my favorite gingerbread recipe for making gingerbread houses! I've tried several other recipes and they're either too sticky or too crumbly. This one is great for detailed carve-outs, too. Thanks!

Feb 22, 2012

This was great using my molds, but, I used butter instead of shortening. The taste is better but you need to work hard at getting it out of the mold. Still it tasted great with the glaze I made. These are ginger Cinnamon Shortbread cookies.

Dec 01, 2011

As stated, this is a recipe for making decorations, not for eating! And for it's purpose it is great! I used it to with a star cookie cutter to make ornaments for my tree, and they're very sturdy. Thank you!

Dec 10, 2011

I made my first gingerbread house using this recipe. Easy to make & very sturdy

Dec 07, 2011

Well I changed the recipe dramatically because I needed to triple it for my daughters birthday party and didn't have enough molasses and than I accidentally added powdered sugar(the flour bin and powdered sugar bin are really similar :} ) By tripling it I was able to eek out 9 mini houses. It tastes fine and was very easy to work with! I will be putting the houses together tomorrow and the girls will decorate at the party!

Dec 18, 2011

This recipe worked great for our house. This was my first gingerbread house, just what I needed. Just be sure you cook it long enough, comes out nice and stiff when you do, we added a few mins to our cooking time. Not to eat obviously, it wouldn't taste good, we used McCormicks recipe for making men, it's outstanding.


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  • Calories
  • 126 kcal
  • 6%
  • Carbohydrates
  • 19.6 g
  • 6%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 4.6 g
  • 7%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 7 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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