Wednesday, November 28, 2012

My favorite Gingerbread cookie recipe

We have been using this recipe for makes a great dough for cut out cookies, and tastes DELICIOUS.  One batch makes about 25-30 cut outs.  We'll be making these today for a cookie decorating party later this week and wanted to share it with ya'll.  Pray I resist the temptation to eat a thousand of them :-).

1 1/2 cups sugar
1 cup butter
3 tablespoons molasses
1 each egg
2 tablespoons water
3 1/4 cups flour (I use bread flour, but regular works)
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 1/2 teaspoons ginger
1/2 teaspoon cloves

1.    In large bowl, beat sugar, butter and molasses until light and fluffy.

2.    Add egg and water, blend well.

3.    Stir in dry ingredients, mixing to form a smooth dough.

4.    Cover with plastic and refrigerate for at least 1 hour for easier handling (can be stored for days and still rolls out really well).

5.    Roll out to 1/8 inch thickness, using just enough flour to keep it from sticking to board or cutters.

6.    Bake at 350 for 9 minutes, remove to cooling racks and cool completely before storing or decorating.