It wouldn’t be winter without some gingerbread.  This is the same recipe that my mother, sister and I have been using to make gingerbread houses every December for many years.  Since it is intended for house-making, should you be making the cookies for personal consumption, you could easily halve the recipe.


2 c (4 sticks) unsalted butter
2 c granulated sugar
2 large eggs
2 c unsulfured molasses
4 tbs vinegar
10 c sifted all-purpose flour
3 tsp baking soda
1 tsp salt
4 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp salt

1.    Cream shortening and sugar.  Beat in eggs, molasses, and vinegar.
2.    Sift dry ingredients and blend in.  Chill at least 3 hours.
3.    Roll dough on lightly floured surface until 1/8 in. thick.  Cut in shapes and bake in 375oF oven on lightly greased cookie sheets 5 to 6 minutes.
4.    Cool and remove from pan.  Let stand overnight to dry.

Makes a lot, a lot, a lot!

TO DECORATE: Mix one egg white with about 2 cups of confectioners’ sugar (and maybe a bit of meringue powder, if you happen to have it) and 1/4 cup of water until it forms a thick paste. Transfer to a plastic bag with a very small hole cut in one of the corners or a pastry bag with a small tip.  Pipe designs on and let dry.

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