Gingerbread Cookie Dough

Gingerbread Cookie Dough

Yield: Makes approximately 4 dozen cookies


  • 5½ cups flour
  • 1 tsp. baking soda
  • ¼ tsp. baking powder
  • 2 tsp cinnamon
  • 3 tsp. ground ginger
  • 2 tsp. ground cloves
  • 1 tsp. nutmeg
  • 1 cup shortening
  • 1 cup sugar
  • 1¼ cup molasses
  • 1 large egg
  • 1 tsp. vanilla


  1. In large bowl, thoroughly blend shortening and sugar. Add molasses, egg, and vanilla and beat until smooth. In another bowl, sift dry ingredients.
  2. Gradually stir dry ingredients into molasses mixture. When dough becomes too stiff to stir with a spoon, work dough with hands until completely blended.
  3. Separate dough into four balls. Wrap each ball in plastic wrap and chill a minimum of one hour. (Dough can be stored in refrigerator for up to two weeks.)
  4. Preheat oven to 325 degrees. Place a disk of chilled dough directly on your ungreased baking sheet. Cover dough with plastic wrap and roll to 1/4 inch thickness.
  5. Remove plastic wrap and cut with gingerbread cookie cutter. Remove scraps of dough, leaving gingerbread cut out on the cookie sheet.
  6. Bake for about 10 minutes.


Equipment needed: Large bowl, Measuring spoons and cups, Electric mixer, Plastic wrap, Rolling pin, Cookie sheet, Gingerbread person cookie cutter.

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