Gingerbread Cookie Mix & Gingerbread House Mix

Gingerbread Mix



Gingerbread Mix
8 C. flour
2 C. sugar
1/4 C. baking powder
1 Tbsp. salt
1 tsp. baking soda
1 tsp. cloves
1 Tbsp. ginger
1 Tbsp. cinnamon
2 C. shortening (I use all natural palm oil)


In a large bowl mix together dry ingredients
(I like a whisk for this job).
Using a pastry blender, cut in the shortening until mixture resembles cornmeal.
Store in an airtight container.


~This mix makes a great gift packaged in a cellophane bag.

~To use this for gingerbread house:
use the Easy Ginger Cookie recipe below adding 1 C. flour
(you will have to use a mixer or your hands to get it mixed).
Roll 1/8"-1/4" thick and cut as desired.
Bake about 7 minutes, until edges are browned.
Cool on wire racks overnight. This makes a very durable gingerbread house!

Easy Ginger Cookies

Easy Ginger Cookies

3 C. gingerbread mix
1/3 C. molasses
1 egg

Preheat oven to 350 degrees.
Combine all ingredients in a bowl, dough will be fairly stiff!
Roll dough into 1 inch balls, roll in sugar (or cinnamon/sugar mixture)
and place on cookie sheets.
Flatten cookies with the bottom of a glass.
Bake for 12-15 minutes, until edges are browned.





~To make rolled gingerbread cookies:
add 1/4 C. flour to the Easy Gingerbread Cookie recipe.
Roll out on lightly floured surface and cut with desired cutters.
Bake 10-12 minutes until edges are browned.