I made my first gingerbread of the season, and grabbed the recipe card I hand out instead of going to my original copy… well, I thought I made a big mistake!  I listed 1 teaspoon of ground cloves, but I thought it should be 1/4 or 1/2.  But it actually was 1 teaspoon.  So I’m reducing to 1/2, clove is a very strong flavor.  So, that’s my excuse for posting the complete recipe again:

Handmade Gingerbread Cookies
350˚ for 8-9 minutes, until golden brown at the edges

  • 2 1/4 cups unbleached flour
  • 1/2 cup sugar
  • 1/2 cup butter
  • 1/2 cup molasses
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1 egg

With a pastry cutter, mix all ingredients together until well combined. If needed, refrigerate dough until firm before rolling. Roll on a floured surface to about 1/4” thick.  Cut into shapes and place at least 1/2” apart on ungreased cookie sheets.  Reroll the scraps to cut as many as possible.  If you like chewy cookies, bake a little less.  For crispy cookies, bake a little longer.  Enjoy!

the tattered original from a many decades old magazine:


and my slightly adapted card, not as wrong as I feared:


A little more or less, try it your way.  Holiday recipe cards go out with all my orders this time of year, and available to local folks for the asking.  You can’t beat homemade gingerbread for Christmas to warm up the frostiest among us!

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