Come Christmastime, there is one thing I can count on Jason to make: gingerbread cookies. He grew up watching his dad make gingerbread every year for their annual gingerbread house, and, of course, they always made plenty of extra batches just for cookies. When we got married, Jason got the recipe from his dad and was faithful to keep the gingerbread tradition alive for our house.
On Sunday, he made this season's first batch of cookies (AND he made breakfast, AND he vacuumed the house, AND he played with Sydney--all while I got to sleep in!), and here's the yummy recipe.
3 1/2 C flour
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp salt
1/4 tsp cloves
1/2 C softened butter
1/2 C brown sugar
1/2 C molasses
1/3 C water
MIX dry ingredients and set aside.
CREAM butter and sugar, beat in molasses.
BLEND dry ingredients with molasses mixture, mixing in the water as you do so.
ROLL OUT medium sized balls of dough on a floured surface and cut into festive shapes. The thinner the dough, the crispier the cookies will be.
BAKE at 375 for 8-10 minutes (we line our cookie sheets with parchment paper to prevent the cookies from burning or sticking).
OPTIONAL: after you pull the cookies out of the oven, top cookies with red and green sugar sprinkles.
MAKES about 3 dozen cookies