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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 36 |
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Mom always used the same round-headed cookie cutter to make her boys. They always came out of the oven soft and chewy with plenty of traditional molasses-ginger flavor. Ingredients:
1/2 cup butter, cubed |
1/2 cup sugar |
1/2 cup molasses |
2 teaspoons white vinegar |
1 egg, lightly beaten |
3 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon ground ginger |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
decorating icing, nonpareils, red-hot candies or candies of your choice, optional |
Directions:
1. In a large saucepan, combine the butter, sugar, molasses and vinegar; bring to a boil, stirring constantly. Remove from the heat; cool to lukewarm. Stir in egg. Combine the flour, baking soda, ginger, cinnamon and salt; stir into molasses mixture to form a soft dough.
2. Divide dough into thirds. Shape each portion into a disk; wrap in plastic wrap. Refrigerate for at least 2 hours or until easy to handle.
3. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. gingerbread boy cookie cutter. Place on greased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks; cool completely. Decorate as desired. Yield: 3-4 dozen.
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