Gingerbread Boys

Every Thanksgiving I enjoy making gingerbread cookies.  My recipe is a slight variation of one that appeared in Country Living Magazine ten or so years ago. Thinking that the dough was too dry, I cut down on the flour.  What I really love about this recipe is the strong spice flavor and slightly less strong molasses flavor.  

Gingerbread Boys

Country Living Magazine

(Makes 2 to 2 1/2 dozen cookies depending on cutter sizes)

2 3/4 c flour

1 TBSP ground ginger

2 tsp ground cinnamon 

1/4 tsp nutmeg

1 1/2 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

6 TBSP butter, softened

1/4 c brown sugar (packed)

1 large egg

1/4 c molasses

2 tsp vanilla

1/4 c molasses

1. Preheat oven to 350.

2. Combine flour, spices, baking powder, baking soda, and salt.

3. In another bowl, beat butter and sugar at medium speed. Beat in egg, molasses, and vanilla.

4. Gradually add flour mixture.  Form into a ball and wrap in plastic.  Let stand at room temperature for 1 hour.

5. Roll, cut, and bake for 7-9 minutes on lightly greased sheet or Exopat Mat.

I always frost mine.  You can make your own icing using powdered sugar, vanilla, and milk. Just keep adjusting until you get the consistency you want. Cake icing in the tub is also good.