A Favorite Fall Recipe

Mmmmm...sweet...gingery goodness. And so much fun to make with kids! This recipe is great fun with cutters of all shapes. We've used letters, numbers, leaves, pumpkins, turkeys, and of course ginger girls and boys. The kids love 'em and so do I. I hope you enjoy them too!

Gingerbread Cut-Out Cookies:

* 4 cups all-purpose flour
* 1 tbsp ground ginger
* 1 tsp ground cinnamon
* 1/2 teaspoon ground cloves
* 1/2 teaspoon ground allspice
* 1/2 teaspoon salt
* 1 tsp baking soda
* 1 cup butter (2 sticks), softened
* 1/2 cup packed dark brown sugar
* 1 cup molasses (not Blackstrap)
* 2 large eggs

What to do:

1. Combine flour, spices, salt, and baking soda in a bowl. Set aside.

2. In a separate bowl, with an electric mixer on high, beat together butter, sugar, and molasses until creamy. Add eggs one at a time, and beat until fluffy.

3. Add flour mixture to butter mixture a little at a time, and beat until just combined. Dough will be stiff.

4. Divide dough in half, flatten into disks, wrap in plastic wrap, and chill for 1 hour or until firm. Cookies hold their shape better when baking if the dough starts very chilled or frozen.

5. Preheat oven to 350°F. Line baking sheets with parchment paper.

6. On a floured surface, roll one dough disc at a time to 1/4" thick. Cut into gingerbread-man shapes by hand or with cookie cutters. Transfer to parchment-lined baking sheet, and bake 10 minutes or until cookies are light brown around the edges.

7. Allow cookies to cool on racks and decorate as desired (use tinted icing, small candies, raisins, etc.). Makes about 2 dozen (depending on size).