Step 1

Prepare your work space as you will need to move quickly when baking. Set out multiple cookie sheets with parchment or a silpat. Arrange cooling racks (I prefer to use over parchment or any paper to catch icing drips. Finally, set aside a glass bowl for reheating the dough in the microwave.

Step 2

Preheat the oven to 375 degrees.

Step 3

Mix all ingredients until smooth in a glass bowl and set aside.

Step 4

On a medium heat, add the molasses and shortening to a pot. Simmer molasses and shortening for 2-5 minutes (do not scorch). Whisk vigorously in the beginning to help emulsify the two together. It will look like nothing is happening, but suddenly the mixture will coat a spoon and run off in a cohesive, sticky sauce.

Step 5

Meanwhile, in a standing mixer with the paddle attachment, cream the sugar, egg and vanilla until smooth.

Step 6

In a glass measuring cup, dissolve baking soda in hot water and add to creamed mixture. Stir on low to combine.

Step 7

Blend cloves, cinnamon, salt and ginger into creamed mixture.

Step 8

Add hot molasses mixture and beat again until incorporated.

Step 9

Beat in flour, slowly at first and then notice how the extremely full and wet bowl soaks up all the flour and becomes a very sticky dough. Remove to the table where you'll be cutting.

Step 10

Spray the counter with nonstick spray and remove 1/3 of the dough. Usingn a rolling pin, roll the dough about 1/2" thick and using a very small cookie cutter (you can use bigger, but small is our favorite way) cut out little gingerbread men while the dough is still hot. See NOTES!

Step 11

Bake at 375 degrees for 5-10 minutes, depending on cookie size. Very small men need 5 minutes while a 3-4" needs 7-8 and a regular sized cookie needs 10 minutes.

Step 12

Remove the pan quickly to the counter by the glaze and immediately dip each hot cookie completely in the glaze.

Step 13

Drain cookies on cooling rack until dry.

Step 14

Store in an airtight container or freezer bag. To freeze, press out as much air as possible and seal the bag. Cookies are good for up to 2 months in the freezer when properly stored. .