Here’s the recipe and baking instructions. It can be halved; in fact, they include a half recipe in case you just want to make cookies or gingerbread ornaments. Which I did. And they were YUM.

1 cup vegetable shortening (NOTE: I began substituting coconut oil for the shortening this year, as I can’t find any shortening without trans fat)

1 cup sugar

2 tsps baking powder

2 tsps ground ginger

1 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

½ tsp ground cloves

1 cup dark (not light or blackstrap) molasses

2 large eggs

2 tablespoons white vinegar

5 cups unbleached all-purpose flour

(makes bout 3 ½ pounds)

In the bowl of a stand mixer fitted with the paddle attachment, combine shortening and sugar until well combined. Add the baking powder, ginger, baking soda, salt, cinnamon, and cloves and beat until well incorporated. Add the molasses, eggs, and vinegar, and beat until smooth, scraping down the sides of the bowl once or twice as necessary. Add the flour, one cup at a time, and mix on low until smooth. Scrape the dough onto a sheet of plastic wrap and press into a rough square. Wrap tightly and refrigerate for at least three hours or up to three days.

Bake at 375 for 12-14 minutes.

thank you!

I want to do another gingerbread house this year!