Ingredients 5 1/2 - 6 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 2 teaspoons powdered ginger 1 teaspoon ground nutmeg 1 teaspoon ground cloves 1 cup solid vegetable shortening 1 cup granulated sugar 1 1/4 cups molasses 2 eggs Tools Baking sheet Large saucepan Rolling pin Large bowl Add Selected to Bag Select All Instructions Click to mark complete - Preheat oven to 375°F. Thoroughly mix flour, baking soda, salt and spices in a large bowl. Melt shortening in large saucepan. Cool slightly. Add sugar, molasses and eggs to saucepan; mix well. Add 4 cups dry ingredients and mix well. - Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make firm dough. - On floured surface, roll out 1/8 to 1/4 in. thick for cut-out cookies. Bake on ungreased cookie sheet, small and medium-sized cookies for 6-10 minutes, large cookies for 10-15 minutes. - Note: If you're not going to use your gingerbread dough right away, wrap in plastic and refrigerate. Refrigerated dough will keep for a week. - Substitute 1 1/4 cups light corn syrup for molasses to make Blonde Gingerbread.
