The time is fast approaching for all things ginger and spice. This is my all time favorite fall recipe and wherever I bring these everyone wants it, even folks who never liked gingerbread. Like so many other things, nothing beats the real homemade version. So I’m posting the recipe here in my handy blog and now I’ll be able to just point everyone over here for all the details. The original recipe is from a zillion year old holiday recipe article from a Good Housekeeping magazine that my mom picked up when I was a kid.  I’ve adapted it from that slightly by chucking the shortening and using butter. When possible, you’ll get the best results if you can find some ginger & clove from a store that specializes in spices rather that supermarket variety.

So here it is:

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

Preheat oven to 350.  By hand with a pastry cutter, I mix all the ingredients together until well combined. If the dough seems a little sticky, refrigerate for an hour or so before rolling. On a floured surface, roll to about 1/4 inch thick. Cut into the shapes of your dreams and place on ungreased cookie sheets, with shapes at least 1/2″ apart. Reroll the scraps as possible and use every bit you can. Bake at 350 about 8-9 minutes or until a bit brown on the edges. If you like chewy cookies, bake a little less.  If you prefer crispy, bake a little more. My dove shaped cutter is from a long ago collaboration I did with my dad where he helped me in the kitchen by making cookie cutters for me of our own design. How spoiled am I?  At holiday time, this recipe makes great gingerbread men which can be trimmed with you favorite royal icing… but you might find a reason for these anytime this fall.

Pin It on Pinterest

Share This