Gingerbread cookies are always a hit with the younger crowd although I sure don't mind one with my coffee either! I used to bake these cookies when our children were younger and then later for the grandchildren. I thought it was time to bring back some memories. These cookies are easy and fun to make. As you place the cut dough on the pan you can move the body parts to give them a whimsical look. And decorate as elaborate or as plain as you want. I am not a 'fancy decorator' as can be seen in these photos..but they make me smile anyway. These cookies are 'soft and chewy'. If you want crispy cookies roll the dough thinner, and bake a little longer.
- 3/4 cup butter, softened
- 2/3 cup brown sugar
- 2/3 cup molasses
- 2 tablespoons milk
- 1 teaspoon vanilla
- 3 cups flour
- 1 teaspoon baking soda
- 3 teaspoons cinnamon
- 3 teaspoons ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- Combine butter, brown sugar, molasses, milk, and vanilla. Mix until smooth.
- Whisk together dry ingredients and stir into the wet ingredients until well combined and dough forms into a ball.
- Wrap up in waxed or parchment paper and refrigerate overnight.
- Roll out dough ( approx 1/4" ) on very lightly floured parchment paper, cut into gingerbread shapes. I used approx a 5" cutter.
- Place on parchment lined cookie sheet and bake at 350º for 10-12 minutes.
- Cool completely and decorate with your favorite icing. Allow to dry before packing into cellophane bags for gifts or into containers for freezing. I like to lay the cookies on a cookie sheet to freeze, once frozen they can be packed into containers for freezing without messing up the decorating.
- Yields: 20 cookies
