Ingredients
- 7 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1/2 teaspoon salt
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 cup packed brown sugar
- 1/3 cup solid vegetable shortening
- 1 1/2 cups dark molasses
- 2/3 cup cold water
Directions
In large bowl, combine first 7 ingredients, and mix well. Set aside.
In large mixing bowl beat together with electric mixer on medium speed the sugar and shortening until fluffy; add the molasses and water, mixing well. Stir in the flour mixture until just mixed. Cover and refrigerate for at least 2 hours.
Preheat oven to 350 degrees F. Lightly grease baking sheets.
Roll about 1/4 of the dough 1/4-inch thick on lightly floured surface. Cut with a floured gingerbread cutter or other shaped cutters. Place about 2-inches apart on baking sheets. Bake 10 to 12 minutes or until no indentation remains when touched. Transfer to wire racks to cool. Decorate with colored frosting, sugar and candies as desired.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By taratot99_402884
st. cloud, MN
on December 11, 2012
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with all the flour in this recipe I added two eggs to it and you defintately have to up the flavor a bit but the cookie came out soft and almost cake like which is exactly what i was looking for since all the other ginger bread recipes I have tried were hard and crisp. It was perfect and it makes lots of cookies
By danikac
Colorado Spring...
on December 19, 2010
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This is a high altitude cookie recipe. If you're not in the mountains you can't expect it to work for you without making some changes.
By natedawg523_109...
Louisville, CO
on December 08, 2009
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I imagine most of you are baking at sea level! This chef lives in Aspen...hence the extra flour. If you decrease the flour by maybe a cup you should be fine!
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