I’ve been making gingerbread cookies for our annual Christmas party for 25+ years now. They are simple, classic, and delicious. The dough is easy to work with. They only require white icing to look great! I usually just outline the shape and add a couple of accents, and they are gobbled up with joy. Years of making them and watching people eat them has taught me one thing…children and men love gingerbread cookies. Few women will reach for one, but children and men will with a gusto.

CLASSIC GINGERBREAD COOKIES

1 1/2 c. dark molasses

1 c. packed brown sugar

2/3 c. cold water

1/3 c. butter, softened

7 c. flour

2 t. baking soda

1 t. salt

1 t. ground allspice

2 t. ground ginger

1 t. ground cloves

1 t. ground cinnamon

With a mixer, blend molasses, brown sugar, cold water, and butter.

In a separate bowl, combine all dry ingredients. Mix into liquid ingredients gradually until dough forms. Form into a ball and wrap in plastic wrap. Refrigerate overnight.

Preheat oven to 350 degrees.

Working with 1/3 to 1/2 dough at a time (leaving remaining dough refrigerated until ready to use), roll dough to a 1/4” thickness on a floured surface. Cut out with cookie cutters. Transfer to baking sheet.

Bake at 350 degrees for 10-12 minutes, or until their tummies spring back when touched gently with your finger. Cool before frosting.

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