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Gingerbread Cookies


  • 6 3/4 cups all purpose unbleached flour
  • 4½ teaspoons ground ginger
  • 1½ teaspoons ground cinnamon
  • 1½ teaspoons baking soda
  • 1½ teaspoons salt
  • 3/4 teaspoon ground cardamom
  • 1½ cups solid vegetable shortening
  • 1½ cups sugar
  • 3 large eggs
  • 3/4 cup blackstrap molasses


  • Combine the flour, ginger, cinnamon, cardamon, baking soda and salt in a bowl and mix together with a wire whisk or fork. Set aside.
  • Beat the shortening in your mixer until fluffy.
  • Add the sugar and beat until smooth, about 5 minutes.
  • Add the molasses and beat until blended.
  • Add the dry ingredients in four parts and beat until a dough forms.
  • Divide the dough into 6 pieces and wrap each piece in plastic wrap.
  • Refrigerate for at least 6 hours; this will firm up the dough for rolling.
  • Preheat the oven to 350̊ F.
  • Roll the dough to about 1/8th inches thick and cut the pieces for your gingerbread house. Rolling the dough between two sheets of parchment paper makes this easier.
  • Transfer the cut pieces to baking sheet lined with parchment paper.
  • Bake for about 10 – 12 minutes remembering that smaller pieces take less time. Look for a dry appearance with the edges just starting to darken. Test the center of the piece to see that it is firm.
  • Transfer the baked pieces to a wire rack to cool.