In our family we create a gingerbread house every year. It’s something my oldest daughter looks forward to, and it’s something that helps build memories. However, I don’t make the gingerbread myself, as we have tried that, and the house was condemned by the fair housing committee. From that year on we only purchase undecorated preassembled gingerbread houses. If you like gingerbread, try this recipe and see how it works for you!
- Gingerbread:
- Ingredients:
- 3 cups flour
- 2 teaspoons Ginger, Ground
- 1 teaspoon Cinnamon, Ground
- 1 teaspoon baking soda
- ¼ teaspoon Nutmeg, Ground
- ¼ teaspoon salt
- ¾ cup butter, softened
- ¾ cup firmly packed brown sugar
- ½ cup molasses
- 1 egg
- 1 teaspoon Pure Vanilla Extract
- Ingredients:
- Directions:
- Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix 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 F. 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.
- Ice and decorate as you like.
Happy Baking, Eating, and Holidays!
Amateur Connoisseur 