Kid-tested gingerbread

Yield: 3 Dozen

Measure Ingredient
1 cup Light-brown sugar
1½ teaspoon Each of cinnamon and
Ground ginger
¼ teaspoon Salt
¾ teaspoon Baking soda
¼ cup Boiling water
½ cup Unsalted butter
¼ cup Molasses
2 cups All-purpose flour

Place sugar, spices, salt and baking soda in a large bowl. Stir in water until sugar is dissolved. Stir in butter until melted, then molasses. Gradually stir in about 1½ cups flour. Continue stirring in remaining flour a little at a time. When dough becomes stiff, flour hands and knead until firm enough to roll out.

Roll out right away, or wrap and refrigerate for up to 2 weeks or freeze. To roll out, place half of dough on a lightly floured board. Roll to ¼-inch thickness.

Use a floured cookie cutter to cut out shapes. Place on a greased baking sheet. Bake in a preheated 300F oven for 15 to 20 minutes or until edges are firm.

Store in a covered container at room temperature. This recipe can be doubled easily. Makes about 34 (3-inch) star-shaped cookies.

Source: Chatelaine magazine, December 1993, page 109

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