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Preheat oven to 350 degrees. Line a couple of baking sheets with parchment paper or lightly spray with non-stick cooking spray. In a large bowl with hand beaters or in the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and the sugar. Add the molasses, vanilla extract, and vinegar.
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Divide cookie dough in half, flatten into discs (about 4-5 inches in diameter), and wrap each tightly in plastic wrap. Chill in the refrigerator for 2 hours or up to 3 days. Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
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In a heavy duty stand mixer (I couldn't live without my Kitchenaid Mixers --yes, I have more than one!) , combine shortening and sugars. Add the eggs, one at a time, beating until fluffy after each addition. Add the molasses, salt, soda, ginger, and cinnamon. Mix completely. Add the flour, one cup at a time.
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Roll the dough out on a sheet of waxed paper or parchment paper to 1/8″ thick. If making cut-outs, use cookie cutters to cut shapes out of the dough and transfer to your prepared baking sheet. If making a gingerbread house, but out four rectangles for side walls and roof, plus two house shapes for front and back.
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Preheat the oven to 350 degrees. Cover a flat surface, like your kitchen counter with parchment paper and sprinkle lightly with flour. Roll out dough to an even 1/4 inch thickness. Use the cardboard or paper gingerbread house template pieces to cut out shapes from the dough. Place the gingerbread house pieces on cookie sheets.
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In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 4 hours or overnight. Preheat oven to 350°.
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Cut and bake your dough until it's completely dry. Roll out the dough on a sheet of lightly floured parchment paper (so you can easily transfer it to a baking sheet later). Keep it at least 1/4" thick for strong walls. Lightly flour the surface of the dough and place your cutters or pattern pieces about 1" apart.
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Step 6 - Print out the gingerbread house template and get the tools ready. Such as a glue stick, cardboard, and craft or utility knife (Image 16) . Step 7 - Stick the template onto the cardboard. Use slightly thick cardboard and non-toxic glue like a glue stick. Apply the glue on the back of the printed template.
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Step 6: Bake. Bake at 375° for 10-14 minutes or until the cookie springs back when lightly touched. Remove from oven; immediately replace patterns on the dough. Cut around the edges to trim off excess cookie. Cool 3-4 minutes or until cookies begin to firm up. Carefully remove to a wire rack; cool.
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Use the templates to cut the dough. Place the template on top of the dough and using a sharp knife, trace them. Be mindful that it is easy for the paper to stick to the dough. You can make templates out of parchment paper or sprinkle a little flour between the dough and the paper. (See my post gingerbread house recipe for more tips and tricks.)
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Lay the Template: Place the printed template pieces on the rolled-out gingerbread dough. Use a sharp knife or a gingerbread house cutter to cut around the template shapes. Remember to cut out all the necessary pieces, including walls, roof, and any decorative elements.
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Bake in a 350°F oven until the edges are just beginning to darken, 11-15 minutes for the large pieces, 6 to 8 minutes for the small pieces. Rotate the cookie sheets halfway through the baking for more even browning. Remove the sheets to racks to cool, about 15 minutes. Trim the pieces while warm:
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Day 1: Make the dough, cut out the template pieces, bake the gingerbread, let the gingerbread cool. Day 2: Glue the gingerbread house together with the special icing. Let the house dry for several hours or overnight. Day 3: Grab the kiddos and set them loose with candy, cookies, sugar sprinkles and their creativity.
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Cut templates for the gingerbread house out of heavy cardboard or cardstock; label each piece. Preheat oven to 350 degrees F (175 degrees C). Grease 3 rimless baking sheets (or the back of rimmed baking sheets). Combine butter, brown sugar, molasses, and dark corn syrup in a large, heavy saucepan over medium heat; stir until melted, about 3.
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Gingerbread. Print out my and cut out the shapes or design your own house. Set aside. Preheat oven to 350 °F. Cream butter and sugar in a large bowl of a stand mixer fitted with a paddle attachment. Add the molasses and mix well. Add the cinnamon, ginger, cloves, salt, and 1 cup of the flour, mixing until combined.
