A few years out of college, a friend introduced me to this recipe. It was the week before Christmas, and Kathy suggested that we make gingerbread cookies… I hadn’t really been a fan of gingerbread cookies previously, but since that day I’m a convert! These cookies come out nice and soft, with the perfect blend of spices. Of course, if you prefer crisper ginger cookies, just roll your dough thinner. (Important: for pure perfection, be sure to make your dough a day ahead!)
Ingredients:
6 cups all-purpose flour
1 1/2 tsp baking soda
1 1/2 tbsp organic
ground ginger
1 cup butter
1 cup sugar
2 eggs
1 cup molasses
2 tsp vanilla
1 cup flour (for rolling surface)
Icing and assorted candies to decorate
Directions:
In large bowl, stir together flour, baking soda, ginger, cinnamon, nutmeg and cloves; set aside. In second large mixing bowl, beat butter with an electric mixer until soft (about 1 min). Add sugar; beat until fluffy. Add eggs, molasses and vanilla; beat until combined. Gradually add flour mixture—beat as much as you can with the mixer. Stir in remaining with a spoon. Cover. Chill overnight.
Preheat oven to 375° F. On lightly floured surface, roll dough to about 1/8″ thickness. Cut using cookie cutters. Place on lightly greased cookie sheet, 1″ apart. Create a ball from remaining dough; pat with flour to prevent sticking. Repeat.
Bake 6 mins, or until edges are firm and bottoms light brown. Cool cookies on a wire rack. Decorate. Makes 4 Dozen