Sunday, December 5, 2010


1/2 cup butter
1/2 cup brown sugar
1/2 cup molasses
3 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp salt
1/4 tsp cloves
1/3 cup water

Cream butter and sugar with electric mixer. Beat in molasses. Blend dry ingredients. Alternately add blended dry ingredients and water to the butter-sugar mixture. Dough will be stiff so change to a dough hook or blend by hand. Work dough until it is a smooth consistency. If dough sticks to hands dust hands with flour. Careful not too much flour or your dough will be dry and hard.

Lightly grease a cookie sheet (if using a jelly roll cookie sheet, flip over). Roll out gingerbread 1/3 to 1/2 recipe at a time onto cookie sheet. Roll to 1/4 inch thickness. Cut out gingerbread men. Push raisons or red hots onto men for buttons.(If using for gingerbread houses, cut out pattern AFTER cooking while dough is fresh and hot from oven.) Bake at 375*F for 9-10 minutes (longer if you are making big cookies or are cooking a big piece for gingerbread houses) Dough should look dry and cooked, and be a little soft in middle.

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