Old Fashioned Gingerbread Men

I receive quite a bit of attention for the pies I’m known for creating however my husband is no slouch in the kitchen. In fact when it comes to main courses, I learned an abundance from him in my journey though cooking. Several years ago, when my son was very small, Matthew as astonished to discover that I in fact, had never had a gingerbread cookie, store bought or otherwise. He immediately went to work perfecting one. I do have to say that for me, eating the dough to baked goods is undeniably one of my favorite bonus activities of baking and so, when the recipes he was creating had bitter dough, I was not at all impressed. After several, several different tries, he finally nailed a creation down and I’m pleased to say that ever since, starting in November, we make it all through the holidays and winter until the seasons begin to change again. For who doesn’t enjoy sitting by the fire with a hot cup of coffee and a delectable, snappy gingerbread man?

R E C I P E

5 1/2 C all purpose flour

1tsp baking soda

1 tsp salt

4 tsp ginger

2 tsp cinnamon

1 tsp nutmeg

1 tsp ground clove

1 cup butter (room temp)

1 C packed brown sugar

1 egg (room temp)

1 C molasses

2 tsp vanilla

A S S E M B L Y

Sift the 5 cups of flour with baking soda, salt, ginger, cinnamon, nutmeg, and cloves into a large bowl. Whisk briskly to incorporate.

In a separate bowl, or standing mixer, beat butter until it is very creamy, gradually adding in the brown sugar. Beat in the egg, add the molasses and continue to beat on medium speed for two more minutes until fluffy at which point you can add the vanilla (I measure vanilla with my heart honestly and my heart is big :)

Using a spoon ( I prefer wood when I’m cooking) stir in the dry ingredients 1 cup at a time, blending until smooth after each addition.

Note: If after adding all of the dry ingredients the dough still feels to sticky, you may add in another 1/4 to 1/2 cup of flour.

Turn the dough out onto a lightly flour dusted surface and divide into thirds and wrapping each portion in saran wrap. Using a plate or rolling pin, flatten out the balls into 3/4 inch thick disks. Now to get a REALLY great flavor, it’s advised to leave the disks of dough in the fridge over night (or as long as possible because believe me, I know you tasted it and you’re just going to want to bake it right away or eat all the dough) however, it’s not a requirement! I do however allow the dough to chill for at least 30-45 minutes.

Pre heat the oven to 350

While still in the wrap, roll the dough out to your desired thickness. Unwrap the dough and working on parchment or wax paper, roll the dough further to prep enough space for cookie cutters. Transfer the little guys to a buttered baking sheet and bake for 8 minutes (12 if you like them crispy)

Recipe makes 18 or more little gingerbread people depending on the size of your cut outs!