This is a great recipe for gingerbread boys. It's easy to work with, never crumbles and the cookies turn out perfect each time!
In the bowl of an electric mixer fitted with a paddle attachment, add all of the ingredients.
Beat the ingredients until well mixed.
Divide the dough in half. Flatten each half into a disk. Wrap each disk in wax paper. Chill for 3 hours or overnight.
Preheat oven to 350º.
On a lightly floured Silpat® baking mat, roll out half of the dough tp 1/4" thickness. With the gingerbread house cookie cutters, cut out each section - 2 roofs, 2 sides, front, back and chimney pieces. Repeat with the remaining dough.
Slide the Silpatº baking mat with the cut out house pieces directly onto a flat cookie sheet.
Bake for 20 - 24 minutes until firm but not too browned.
Place the cookie sheet on a wire rack for cooling. Immediately, recut with the house pieces with the cookie cutters. This provides very straight edges!
After the house pieces set a bit, 4-5 minutes, remove from cookie sheet and place directly on the wire racks to cool completely.