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Hector Sanchez

Recipe Summary

hands-on:
1 hr
total:
3 hrs 30 mins
Yield:
Serves 36
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the flour, baking soda, salt, and spices in a large bowl; set aside. In the bowl of an electric mixer, beat the butter, brown sugar, and egg on medium until smooth. Add the molasses and beat until fluffy, about 2 minutes. Add the vanilla. Stir in the flour mixture 1 cup at a time, blending until smooth. The dough should gather into a semi-firm mass. (If it's not firm, add another 1/4 to 1/2 cup flour, but not enough to make it crumbly.)

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  • Turn the dough onto a lightly floured surface. Divide in half. Flatten into disks and wrap in plastic. Refrigerate at least 2 hours or up to 1 week.

  • Preheat oven to 350° F. On a floured surface, roll each disk to 1/8 inch thick. Use gingerbread-man cutters to make shapes. Transfer them to a large, parchment-lined baking sheet, spacing them about 1 inch apart. Decorate, if desired. Bake until firm to the touch, about 12 minutes. Cool slightly before transferring to a rack.

Nutrition Facts

calcium 32mg; 164 calories; calories from fat 29%; carbohydrates 27g; cholesterol 19mg; fat 5g; fiber 1g; iron 2mg; protein 2mg; saturated fat 3g; sodium 92mg.