Gingerbread Mix

Another mix recipe for your collection!  I found this recipe years ago in an old cookbook and it has been a favorite ever since!

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.

~I like to pre-portion this mix in ziploc bags, that way I can have cookies ready for the oven in a matter of minutes--perfect for last minute company, to tuck in a gift bag or just to enjoy with your afternoon tea.


~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.



~This mix also makes a yummy gingerbread that I will be sharing in the future along with a lemon sauce recipe!