Gingerbread Cookie Recipe

Grandma's recipe for gingerbread cookies is actually called "Gingerbread boys", but this cookie dough can be used for gingerbread girls too. I inherited Grandma's cookie cutters and we do make both. I actually think the girls are easier to make because they have a skirt instead of two legs, and I sometimes pull the legs off accidentally and have to re-roll my dough. You can also use this dough for building gingerbread houses. Just cut the dough into your pattern pieces instead of using the cookie cutters.

-1/2 cup butter
-3/4 cup sugar
-1/2 cup light molasses
-1/2 tablespoon vinegar
-1 egg, beaten
-3 cups flour
-1/2 teaspoon baking soda
-1/2 teaspoon cinnamon
-1/2 teaspoon ground ginger
-1/2 teaspoon salt
-powder sugar for rolling out the dough
-raisins for decorating

Put the butter, sugar, molasses and vinegar in a kettle, and bring it to a boil. Let it cool, and pour it into a mixing bowl. Add the egg and whisk it in. Sift in the dry ingredients (everything that's left but the powder sugar and raisins). If you don't have a flour sifter, use a wire mesh strainer and a spoon to push the ingredients through. Mix everything really well and put in the frig to chill--about an hour or two.

When you're ready to roll out the cookie dough, dust your rolling pin and some wax paper with the powder sugar. Use wax paper because this dough is sticky, and the paper helps to transfer the cookies to your cookie sheet. Roll the dough out to 1/4 inch thick and cut it into your desired shapes. Add the raisins for eyes, nose, mouth and of course, buttons. Transfer the cookies onto a greased cookie sheet and bake at 375 degrees for 12-15 minutes.

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