No Chill Gingerbread Dough

I’m the first to admit that I am a very impatient person! That’s why this No Chill Gingerbread Dough is perfect for me. I can mix all the ingredients together and immediately start rolling it out. And to make it even more simple, I roll the dough out onto parchment paper to cut out my shapes and then transfer the paper straight to the cookie sheet and bake. Give it a try!

NO-CHILL GINGERBREAD RECIPE

Ingredients:

1 cup shortening

1 cup sugar

1 cup unsulphered molasses

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon ground ginger

5 cups flour

4 tablespoons water

Instructions:
Combine shortening, sugar, molasses, salt, baking powder, cinnamon and ground ginger in a mixing bowl. Mix until well blended. Reduce speed to low. Add the flour a cup at a time, alternating with the water. Continue mixing until dough forms. Dough will be slightly sticky.

Heat oven to 350 degrees. Roll out dough on well-floured surface, half at a time, to ¼ inch thickness. Cut out the house pieces using your cutters. Transfer pieces to a greased cookie sheet. Bake for approximately 12-15 minutes, or until no indentation remains when touched. *Always better to overbake than underbake when you are doing a house. Transfer to a cooling rack and cool completely.

***** A great alternative is to roll out the dough on parchment paper, cut out the shapes, then transfer the parchment paper to your cookie sheet and bake.

House parts can be stored in an airtight container or can be frozen in a container with a piece of wax paper in between each layer so they don’t stick when defrosted.

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9 Comments on No Chill Gingerbread Dough

  1. Ceci
    December 8, 2013 at 8:33 am (3 years ago)

    Could you please post how much these recipes make? enough for 1 gingerbread houses? three? thank you.

    Reply
    • Linda
      December 8, 2013 at 10:07 am (3 years ago)

      I have found that the No-Chill Recipe yields enough dough to make a basic house that is about 7″ tall by 5″ wide x 6″ deep, with enough dough left over to make chimneys and several trees for the yard. When I bake for my gingerbread decorating party, I find that I can bake approximately 9-10 house pieces per batch of dough. Please note that your yield will also depend on how thin or thick you roll your dough out. 1/4″ is a standard thickness, but who likes to be consistent?? ;) My final count was 4 1/2 batches to make 8 houses.

      Reply
  2. Judy
    December 16, 2013 at 1:52 pm (3 years ago)

    is this self rising flour or all purpose, making ginger man cookies in the morning?

    Reply
    • Linda
      December 16, 2013 at 3:24 pm (3 years ago)

      This recipe uses all purpose flour. Gingerbread houses need to stay as true to their shapes that are cut out in order to fit together. But this dough also works great for cookies, not a lot of spreading. Good luck! -Linda

      Reply
  3. Janice
    November 12, 2015 at 6:24 am (1 year ago)

    Can I use butter instead of shortening?

    Reply
    • Linda
      November 12, 2015 at 9:23 am (1 year ago)

      My recommendation is no. Butter will cause the recipe to spread. If you’re using it for cookies, then it might be alright, but there will just be a taste difference. But I do NOT recommend it if you are using the recipe for gingerbread houses.

      Reply

3Pingbacks & Trackbacks on No Chill Gingerbread Dough

  1. […] to rise, so that when you go to put the pieces together, your pieces might not fit so well.   My No-Chill Gingerbread Recipe works great for this […]

  2. […] easy and fast when you’re cutting out multiple houses.  This year it took 4 batches of the No Chill Gingerbread Recipe to make all the house parts.  So with all the pieces baked, let’s start […]

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