I. Love. Gingerbread. I love the way it tastes, the way it smells as it bakes in the oven, its versatility, and the way it signals to me the approaching holiday season. Nothing says “Christmas” more than a gingerbread cookie smiling back at me. I was thrilled when I came across this recipe for gingerbread. It rolls easily (don’t you just hate cookie dough that sticks to your table no matter how much flour you throw at it?), and can be re-rolled many, many times without the cookie getting tough. You’ll be able to cut every last little boy out of this dough! This recipe would also be perfect for making a gingerbread house. What a great snow day activity! This dough will keep well in the fridge for up to a week.
- 3 cups flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup molasses
- 1 egg
- 1 teaspoon pure vanilla extract
- Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight (and do take the time to chill the dough–you’ll thank yourself later when you go to roll it out!).
- Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
- Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.