Gingerbread Cookies - Christmas Cookies

Gingerbread cookie men are a Christmas tradition. Shape the dough into lots of different shapes and sizes. You can also string them up as ornaments. Remember to poke holes in the cookies before baking. Kids will enjoy preparing and decorating this cookie recipe.

• 3/4 Cup butter, at room temperature
• 3/4 Cup sugar
• 3/4 Cup molasses
• 3 1/4 Cups flour
• 1 Teaspoon baking soda
• 2 Teaspoons ground ginger
• 1 Teaspoon ground cinnamon
• 1/2 Teaspoon ground nutmeg


In a bowl, mix at medium speed, beat butter and sugar until smooth. Beat in molasses. In a separate bowl, mix flour, baking soda, ginger, cinnamon, and nutmeg. Stir into butter mixture, blend well.

Divide dough in half. Flatten each half into a 1-inch-thick disk. Wrap each half and freeze until firm, about 1 hour.

Roll dough, a portion at a time, to 1/4 inch thick. With floured cutters, cut dough into people shapes. With a wide spatula or transfer cookies to buttered 12- by 15-inch baking sheets, spacing them about 1 inch apart. Repeat rolling and cutting with scraps.

Bake cookies at 300° degrees until edges are brown, about 15 to 20 minutes.

Let stand on sheets for abou t 5 minutes to firm up, then transfer to racks to cool completely.

Powdered sugar icing: If it's too thick, add a few drops of water; if it's too thin, gradually add more powdered sugar. To tint, add food coloring a few drops at a time.

Piping: In a bowl, stir 2 cups powdered sugar, 1/2 teaspoon vanilla, and 1 1/2 tablespoons water until smooth. Tint with food coloring. Spoon into a pastry bag fitted with a 1/8-inch tip or a heavy 1-quart zip-lock plastic bag. Seal plastic bag and squeeze icing into a corner; cut a tiny opening at corner of bag to squeeze icing out. Let cookies stand for 5 minutes until icing is firm. Makes 2 dozen cookies.