Tis The Season.

Christmas is my FAVORITE time of the year. I love the family and all that but we are here to talk about the food. So I was home for the weekend last week and started the season off with a little gingerbread. I used a soft gingerbread recipe because I am NOT a fan of crispy gingerbread men...

Gingerbread Cookies

6 cups all-purpose flour

1 Tablespoon baking powder

1 Tablespoon ground ginger

1Tablespoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1/4 teaspoon ground black pepper

1 cup butter

1 cup molasses

1 cup brown sugar

2 eggs

2 teaspoons vanilla extract

1.  In a bowl, mix the flour, baking powder, and all spices.

2.  In your electric mixer (you can mix by hand if you are up for the challenge), beat butter until smooth.  Add brown sugar, molasses, eggs and vanilla. 

3.  stir in the dry ingredients until all ingredients are mixed making a dark brown mixture.
4. Some recipes tell you to break the dough up into small balls and refrigerate for like 3 hours. I am not that patient so I just go for it right out of the bowl. But if you want to get all technical refrigerating the dough will make your cuts come out cleaner and your dough a little bit softer. (I tried the refrigerating path just for you recipe followers.) 
5. Bake cookies at 325 for 10 minutes (time may vary depending on cookie size) id say until they are brown butttt..... the dough is already brown. So bake until the dough is firm but not hard :)
6. FROST AWAY!