April 25, 2010

Gingerbread Cookies

I am still going through old pictures and found pictures of this really good gingerbread cookie recipe that I tried. Can you tell which cookies I decorated and which cookies Madelyn decorated?


  • 3 c flour
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 3/4 c butter, softened
  • 3/4 c firmly packed brown sugar
  • 1/2 c molasses
  • 1 egg

  • 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 and egg; 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.
  • Preheat oven to 350 degrees. 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.

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