This recipe works fantastic for gingerbread houses. We add a little lemon and orange to give our gingerbread a sophisticated twist on a classic. We think you will agree. At the bottom of this post, you will also find our home Baker’s version of this recipe. Enjoy!
Are you looking for a home baker’s version of our professional formulation? Here is our chef’s favorite. It is a tried and true family recipe that works every time. They are fantastic to make ahead and store in the freezer until you’re ready to decorate them.
1 cup butter, softened
2 cups packed brown sugar
1 ½ cup molasses
8 cups Panhandle Milling all-purpose flour
1 ½ Tbsp. ground ginger
1 Tbsp. baking powder
2 Tbsp. ground cinnamon
1 ½ tsp. ground cloves
1/4 tsp. salt
1 pound (3-3/4 cups) powdered sugar, sifted if lumpy
1 to 2 large egg whites
1 tsp. almond extract, vanilla or lemon juice
Layer cool cookies in a large rectangular Rubbermaid container with parchment paper pieces separating the cookies between layers.