Ingredients

5 1/2 cups all-purpose flour, plus more for surface
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 1/2 teaspoons salt
1 cup all-vegetable shortening
1 cup powdered sugar
1 cup dark brown sugar
1 cup molasses
1/4 cup plus 2 to 3 tablespoons strong coffee, cooled

Instructions

Combine the flour, ginger, cinnamon, and salt. Set aside.

In a heavy duty mixer fitted with the paddle attachment, combine the shortening, powdered sugar, dark brown
sugar, and molasses. Mix on low speed, just until smooth, trying not to incorporate too much air.

Add the flour mixture all at once, and mix on low to medium-low speed. As this begins to mix, add the 1/4 cup
of cooled coffee. Watch closely as the dough begins to come together. If it looks and feels dry and crumbly,
begin to add the remaining coffee, 1 tablespoon at a time as needed. The dough should be firm, but evenly
moist.

Alternatively, this dough can be mixed by hand. If you choose to do this, add the flour mixture in 3 or 4
batches, instead of all at once, to the sugar and shortening mixture. Add the coffee, a little at a time,
along with the flour.

Turn the dough out onto a lightly floured work surface and shape into 2 flattened rectangles. Wrap tightly in
plastic wrap, then place into an air-tight container or zip-top plastic bag. Refrigerate for 1 to 2 hours
before rolling and cutting. The dough keeps for 4 days, refrigerated.

If dough has been chilled for longer than 1 to 2 hours, allow it to sit at room temperature for 15 minutes
before rolling.

Preheat oven to 325 degrees F. Line baking sheets with parchment or foil, or very lightly grease.

Working with 1 piece of the chilled dough at a time, roll out on a lightly floured surface to 3/8-inch thick

(small, decorative pieces may be rolled thinner; pieces that will need to provide support may be rolled
thicker). Transfer to prepared baking sheets, then cut to desired shapes using templates that have been
lightly floured. Cut out desired shapes (use templates and lightly flour them before placing on the dough and
cutting). If cutting windows, doors, etc., start by cutting them first, then cut the overall shape. This
prevents distortion of the pieces. Keep similar sized pieces on each sheet for even baking. If you have the
refrigerator space, a brief chilling at this point (15 minutes) will help the dough hold its shape in the
oven, but this step is optional.

Lightly brush or spray the surface with water and bake 15 minutes for medium to large pieces (7 to 10 minutes
for smaller pieces). Remove from oven and let rest for 5 minutes. With a sharp knife, carefully re-cut the hot
gingerbread (using your templates) if any spreading occurred. Remove all scraps from the tray.

Return the baking sheet to the oven. Bake for 30 to 45 minutes more, even longer for very large or thick
pieces, until dark brown, but not burned. You must bake gingerbread for houses much longer than you would bake
cookies. It must be very dry throughout, and quite dark in color. The low oven temperature helps to keep the
browning even, as opposed to dark around the edges. As oven temperatures will vary, check the pieces during
the second baking frequently. If they are browning too quickly, lower the oven to 300 degrees F.

Remove from the oven and allow to cool 5 minutes on the baking sheet. Loosen the pieces from the tray with a

thin spatula and continue to cool on the tray until firm. Remove the pieces from the tray and allow them to
cool on a wire rack for several hours before assembling your house.