These gingerbread cookies are sturdy and will hold up to being hung on the Christmas tree. You can add ¼ teaspoon of almond extract for a richer flavor.
INGREDIENTS | YIELDS 36 COOKIES
- ½ cup unsalted butter
- 2/3 cup brown sugar
- 1 egg
- 1/3 cup Grandma’s molasses
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon freshly grated nutmeg
- 1/8 teaspoon cloves
- Royal Icing
Preheat oven to 375°F. Line a baking sheet with parchment.
Cream butter, brown sugar, egg, and molasses.
Combine dry ingredients; add to butter mixture. You may need to use a dough hook to mix it; this is very stiff dough.
Roll dough out; cut into desired shapes. Make holes in top with straws. Bake 6–8 minutes.
Decorate as desired with Royal Icing; allow to dry. Thread a ribbon through hole in top and hang on Christmas tree.