Gingerbread Dough

Name: Gingerbread Dough
Yield: About 30-32 cookies (using Emoji Cookie Cutters) servings
Ingredients: 3 cups (750 mL) all-purpose flour; 1½ tsp (7 mL) ground cinnamon; 1 tsp (5 mL) ground ginger; ½ tsp (2 mL) baking soda; ½ tsp (2 mL) salt; ¼ tsp (1 mL) ground cloves; ½ cup (125 mL) vegetable shortening; ½ cup (125 mL) sugar; ½ cup (125 mL) molasses; 1 egg

A little extra flour makes this dough sturdy enough to make gingerbread houses, but also works great for cookies. Plus, the smell of gingerbread baking is delightful.

Ingredients

3 cups (750 mL) all-purpose flour
1½ tsp (7 mL) ground cinnamon
1 tsp (5 mL) ground ginger
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
¼ tsp (1 mL) ground cloves
½ cup (125 mL) vegetable shortening
½ cup (125 mL) sugar
½ cup (125 mL) molasses
1 egg

Directions

Whisk the flour, cinnamon, ginger, baking soda, salt, and cloves together in a medium bowl.
Use a Flex+ Multi-Prep Set; with the hand mixer attachment to beat the shortening and sugar together in a Plastic Mixing Bowl. Add the molasses and egg and beat until smooth.
Gradually add the flour mixture and beat until fully combined.
Shape the dough into a ball and divide it into 2 portions. Wrap the dough in plastic wrap and chill it for 30 minutes or until ready to use.
To make cookies: Preheat oven to 350°F (180°C). Roll out the dough to ¼” (6 mm) thick. Lightly dip the Rolling Cookie Cutter or Emoji Cookie Cutters in flour and cut out cookies. Use a spatula to move the cookies onto a Cookie Sheet. Bake for 11-13 minutes or until they are light golden brown. Remove the cookie sheet from the oven to a cooling rack and cool for 3 minutes. Decorate as you like.

Yield:

About 30-32 cookies (using Emoji Cookie Cutters) servings

Nutrients per serving:

U.S. nutrients per serving (1 cookie): Calories 100, Total Fat 3.5 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 60 mg, Carbohydrate 16 g, Fiber 0 g, Sugars 7 g (includes 7 g added sugar), Protein 1 g