3 cups flour
2 tsp. ground Ginger
1 tsp. ground Cinnamon
1 tsp. baking soda
1/4 tsp. ground nutmeg
1/4 tsp. salt
3/4 cup (11/2 sticks) butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1tsp. pure vanilla extract
Mix first 6 ingredients; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla mix well.
Gradually beat in flour mixture on low speed until well mixed. Divide dough into2 flat discs and wrap in plastic wrap. Refrigerate 4 hours or overnight.
Roll out dough to 1/4 inch thickness on lightly floured work surface. Cut into gingerbread men shapes with a 5 in cookie cutter. Place 1 inch apart on ungreased baking sheets.
Bake in preheated 350 degree oven for 8-10 minutes or until edges of cookies just begin to brown. Cool on baking sheets 2 minutes. Remove to wire racks and cool completely. Decorate cookies as desired. With either white icing or sprinkles.
Store cookies in tight container up to 5 days.
Makes 2 dozen.
I hope you enjoy making these as much as we did.
Jackie and Joey