I love a good gingerbread and I recently discovered that Maya, my 15 month old daughter does too!
This recipe makes a LOT of gingerbread and can be halved but I usually just go with the full recipe. Gingerbread dough freezes nicely and you’ll have it on hand over the holidays! I generally don’t like royal icing but it’s the holidays and it’s a nice touch. My go to royal icing recipe is below and super simple!
Also, I love making gingerbread ornaments every year. To pierce a hole in the cookies, use the back of a wooden skewer to create a hole when the cookies are still warm.
- 2/3 cup butter, softened
- 2/3 cup shortening (or more butter)
- 1 1/2 cup brown sugar
- 1 1/3 cup molasses
- 1 Tbsp vanilla
- 2 eggs
- 1 tsp salt
- 2 Tbsp ground ginger
- 2 Tbsp groung cinnamon
- Pinch of nutmeg
- 1 tsp ground cloves
- 1 tsp ground allspice
- 6 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
Beat the butter, shortening and sugar until light and fluffy. Add the molasses and beat for another minute. Add the eggs, incorporating one at a time.
Sift the dry ingredients into a bowl and add half of the flour mixture incorporating before working in the rest. The dough will be sticky. Divide the dough into 4-5 portions, wrap in plastic and chill overnight or at least for a few hours.
Roll the dough to 1/4 inch thick – try to use as little flour as possible. Transfer to a parchment lined baking tray and bake in a 375°F oven for 7-9 minutes until the edges are gently browned. Transfer to a wire rack and cool.
- 3 egg whites
- 4 cups icing powder
- Few drops of vanilla
- Food coloring gel if desired
Place the egg and icing powder into a large mixing bowl. Beat with a whisk on high for 5 minutes. Add the vanilla and if required, add some water, a few drops at a time to achieve desired consistency. Color with food coloring and mix through.
Put a fist sized amount of icing into a disposable piping bag or small zip lock bag. Cut the tip and begin piping. Dry well before stacking or packaging.