Gingerbread Cookies

Gingerbread cookies are another favorite of ours. This recipe is for a chewy, not hard, cookie that is perfect for making cut-out cookies. The cookies will be hard if cooked too long, so it's best to remove them from the oven right around 7 minutes. We like these cookies topped with a cream cheese frosting. The dough can be made ahead and stored in the refrigerator for up to four days (return to room temperature before using).

Ingredients:

3 C flour

1 1/2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1 Tbsp ginger

1 3/4 tsp cinnamon

1/4 tsp cloves

6 Tbsp butter

3/4 C brown sugar

1 egg

1/2 C molasses

2 tsp vanilla

Directions:

1.) Mix flour, powder, soda, salt, ginger, cinnamon, and cloves.

2.) In a separate bowl, cream butter and brown sugar.

3.) Beat in egg.

4.) Add molasses and vanilla. Mix well.

5.) Gradually stir in dry ingredients and mix until smooth.

6.) Let dough sit at room temperature for 2-8 hours.

7.) Place a portion (about a half) of dough on floured surface.

8.) Sprinkle flour over dough and rolling pin.

9.) Roll dough to about 1/4" thick.

10.) Cut out cookies as desired.

11.) Place cut cookies on greased cookie sheet.

12.) Bake at 375 F for 7-10 minutes.

13.) When the cookies are firm enough, move to wire rack.

14.) Allow to cool completely.

15.) Decorate as desired.

Makes 3-4 dozen.