Printable | Taste of Home

Gingerbread Cookies

3/4 cup butter, softened
1 cup packed brown sugar
1 egg
3/4 cup molasses
4 cups all-purpose flour
2 teaspoons ground ginger
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/4 teaspoon salt
Vanilla frosting of your choice
Red and green paste food coloring

In a large mixing bowl, cream butter and brown sugar until light and

Printed from tasteofhome.com Sep 5, 2008

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Gingerbread Cookies cont.

fluffy. Add egg and molasses. Combine the flour, ginger, baking soda,
cinnamon, cloves and salt; gradually add to creamed mixture and mix
well. Cover and refrigerate for 4 hours or overnight or until easy to
handle. On a lightly floured surface, roll dough to 1/8-in.
thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in.
apart on ungreased baking sheets. Bake at 350° for 8-10 minutes
or until edges are firm. Remove to wire racks to cool. Tint some of
the frosting red and some green. Decorate cookies.

Yield: 5 dozen.