You may remember my gingerbread cookies recipe, which I first shared back in 2014. I still love making these so, with a few days left for last minute holiday baking, it seems like a good time to revisit it. I hope you enjoy them.
Gingerbread Cookies
7 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon cloves
1/2 teaspoon nutmeg
4 tablespoons dried ginger
1 teaspoon salt
1 cup butter
2 cups brown sugar
2 cups molasses
1 teaspoon vanilla
Sift together flour, baking powder, cinnamon, cloves, nutmeg, ginger and salt. In another bowl beat together butter, brown sugar, molasses and and vanilla. Slowly add the dry ingredients to the wet. Turn out the batter onto a floured board and knead until a smooth ball. Refrigerate for about an hour and then again place dough on a floured board. Roll out until about 1/8-inch thick and, using a cookie cutter, cut it into rounds. (Optional: dust with white sugar.) Bake in a 350-degree oven for 8-10 minutes.