Gabrielle's Gingerbread

 


Gabrielle was a coworker of mine back when I worked for Piper Jaffray, before UBS bought them. One holiday season she brought these cookies into the office. They were the best gingerbread I have ever had and she was happy to share this recipe with me.

Ingredients

1/2 cup butter
2 1/2 cups all purpose flour
1/2 cup sugar
1/2 cup molasses (Grandma's Au Natural Unsulfured Molasses from Safeway)
1 egg
1 tbsp vinegar
1 tbsp baking powder
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
Decorative candies (optional)

Directions

In the bowl of an electric mixer, beat butter on medium to high speed for 30 seconds. Add sugar, cream until smooth. Sift together dry ingredients. Add dry ingredients slowly and beat till thoroughly combined. Beat in remaining flour. Cover and chill for 3 hours or until easy to handle.

Divide the chilled dough in half. On a lightly floured surface, roll half of the dough at a time 1/8 inch thick. Cut into desired shapes with a 2 1/2 inch cookie cutter. Place 1 inch apart on a greased cookie sheet. Bake in a 375 degree oven for 5 to 6 minutes or until edges are lightly browned. Cool on the cookie sheet for 1 minute. Remove and cool on wire rack.

Ice and decorate with candies, if desired. Makes 36 to 48.

Gingerbread People Cutouts: Prepare as above except roll dough 1/4 inch thick. Cut with 4 1/2 to 6 inch people cookie cutters. Bake in a 375 degree F oven for 6 to 7 minutes or until edges are lightly browned. Makes 12 to 15.

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