No Chill No Spread Gingerbread Cookie Cut-Out Gingerbread House Dough The Perfect Gingerbread

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1 cup shortening
1 cup sugar
1/2 cup molasses
2 large eggs cold
635g. (5 cups) flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 tsp. cinnamon
2 tsp. ginger
1/2 tsp. clove
1/4 tsp. nutmeg
Using a paddle attachment, beat shortening & sugar on medium speed for 5 minutes.
Scrape down the sides and add the molasses. Beat to mix in.
Add the COLD eggs one at a time and beat until mixed and no longer glossy.
Combine flour, baking powder, baking soda, spices, and salt in a bowl. Add flour mix to the
bowl.
(I use wrap cling wrap over the top to make sure the flour doesn't mix out of the bowl and all over me!)
Beat until the dough starts to come together and flour is mixed in. It may not come clean from
the bowl.
Turn dough out and knead a couple of times before wrapping it in plastic wrap.
Dough will become less sticky as it rests.
Allow the wrapped dough to rest at room temp for AT LEAST AN HOUR.
(Up to 3 hours) DO NOT RUSH THIS PART.
This is where the fats/oils soak into the flour to create the best texture and flavor.
It's "aging." Aging is good. No chilling is necessary.
Roll out between parchment paper.
(Keep parchment in place by slightly dampening the surface or use a silicone mat)
If it seems too soft/sticky after resting, give it a couple of kneads, and it will firm up.
DO NOT add additional flour.
This recipe is very forgiving and can be rolled and rerolled a few times without issues.
The dough can be baked on parchment or silicone mats. (I use parchment.)
350°f (I have convection/fan) 8-11 mins.
For softer cookies:
Roll thicker and bake just until the tops are no longer “wet” looking.
Ovens and elevations vary. It may be necessary to adjust time and temperature to yours.
After resting, the wrapped dough can be refrigerated for 3 days or frozen for 3 months.
Bring the dough to room temperature before rolling and cutting.
***PRO TIP: For the BEST texture
Freeze baked, cooled, and wrapped cookies for at least 24 hours prior to thawing and decorating
rest at least 1 hour.
roll between parchment
bake 350° 8-11mims
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