Every year since I turned three I’ve made these gingerbread cookies. First with my mom, then when I came home from college, then once I started teaching I made them for my class, and this year they were the favors at Lydia’s birthday party. They’re perfect…..not too sweet, and contain just the right amount of spices.Ingredients:
6 cups of flour
1 teaspoon of salt
1/4 teaspoon of nutmeg
1/2 teaspoon of cloves
3 teaspoons of cinnamon
1 teaspoon of ginger
1 cup of butter
1 1/4 of cup sugar
1 1/2 teaspoon of baking soda
1 cup of molasses
Preheat the oven to 350 degrees, and set the butter out to soften.
Sift the following into 1 cup of flour: salt, nutmeg, cloves, cinnamon, ginger and set aside.
Cream: butter, sugar, egg
Heat: 1/3 cup of water and then stir in baking soda. As it is still bubbling, stir in molasses.
Add molasses mixture to butter mixture and mix.
Add dry mixture and beat until mixed.
Add 5 more cups of flour (1 at a time), beat until mixed.
Divide the dough into thirds. Roll each piece into a ball and wrap in wax paper. Chill in the freezer for 1 hour.
After chilling, roll each section of dough onto a floured surface and cut with a floured cookie cutter.
Bake on a greased cookie sheet for 8 -10 minutes then cool on a cooling rack.
As obsessed with gingerbread as I am? Try this gingerbread martini recipe for the adults while the kiddos snack on cookies!