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Classic Gingerbread Cookies


Everyone needs a good gingerbread recipe in their repertoire; this is a classic, and can be used for gingerbread men or any other shape. If you want to hang them, poke a hole with a straw near the top of each cookie before baking, and slide a string or ribbon through after they cool. Decorate with royal frosting, which will harden and not be sticky. To make chocolate gingerbread, swap about 1/3 cup of the flour for cocoa.

  1. 1/2 cup butter, at room temperature
  2. 1/2 cup sugar
  3. 1/2 cup molasses
  4. 2 cups all-purpose flour
  5. 2 tsp cinnamon
  6. 1 tsp ground ginger
  7. 1 tsp baking soda
  8. 1/4 tsp allspice
  9. 1/4 tsp salt
  1. In a large bowl, beat the butter and sugar until fluffy; beat in the molasses. In a separate bowl, whisk together the flour, cinnamon, ginger, soda, allspice and salt. In three additions, stir the dry ingredients into the molasses mixture, stirring until the dough is smooth. Shape the dough into a disc, wrap in plastic and refrigerate for an hour or overnight.
  2. When you're ready to bake, preheat the oven to 350°F. On a well-floured surface, roll out one disc at a time to 1/4-inch thickness. Cut into shapes and place on parchment-lined baking sheets. Bake for 10-14 minutes, depending on their size, until slightly darker golden around the edges and set. Makes about 3 dozen cookies.
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