The great thing about this recipe is it makes a large gingerbread mix. So you can gift some away or just have it ready for the holidays! You simply mix together your flour, sugar and spices then cut in the shortening till it’s combined into delicious gingerbread cookies. It will last up to 3 months so you can make this ahead of time too.
Recipe courtesy of Adell Goff from Baked in Arizona.
In a large bowl, sift the flour, sugar, baking powder, salt, baking soda, cloves, ginger and cinnamon. Mix well.
Add the shortening and with a pastry blender, cut in till combined. Store in an air tight container (It does not need to be refrigerated). Use the mix within 10-12 weeks (makes approx. 13 cups of mix).
To Make the Cookies:
Preheat oven to 350°F. In a medium sized bowl, add 3 cups of mix, 1 egg slightly beaten and 1/3 cup molasses. Mix until blended.
Roll out on slightly floured surface or nonstick baking mat to 1/4-inch thickness.
Use desired sized gingerbread man (or woman) cookie cutter. Gently lift each cookie and place on a parchment or silpat lined cookie sheet.
Bake for 7-10 minutes. For a softer cookie, don't bake too long.
For the Glaze:
In a small bowl mix together the powdered sugar, water and desired extract until smooth. Spread over slightly cooled cookie. Press two chocolate candies into the cookie if desired.
