Gingerbread

Gingerbread

11

"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

servings 126 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

11
  1. 16 Ratings

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Most helpful positive review

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 re...

Most helpful critical review

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...

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 re...

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...

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, to...

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 mad...

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 stu...

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

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 an...

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...

This is my favorite recipe for gingerbread houses. This has been part of our holiday tradition for 3 years now. It bakes up very hard and sturdy. I believe it would not be good for eating. LOVE ...