It’s gingerbread cookie season!! We really like this time of here because we get to make gingerbread houses. We actually started to make gingerbread houses from scratch because lets face it the box stuff doesn’t taste that great. This is the recipe we use to make gingerbread houses and decorations for those houses which you can see in the photo above.

Ingredients

• 3 Cups Flour
• ¾ Cup Salted butter (softened)
• ¾ Cup Packed Brown Sugar
• ½ Cup Dark Molasses
• 1 Large Egg
• 1 Teaspoon Vanilla Extract
• 2 Teaspoons Ground Ginger
• ¼ Teaspoon Ground Nutmeg
• 1 Teaspoon Cinnamon Powder Or 1/2 Teaspoon
• 1 Teaspoon Baking Soda

Directions

Step 1 Mix all dry ingredients until well combined. Note: Brown sugar is a wet ingredient.

Step 2 In a separate bowl mix all wet ingredients until well combined.

Step 3 Combine all wet and dry ingredients into a bowl or a mixer and mix on low speed until dough forms.

Step 4 Remove dough from mixer and place on parchment paper. Press dough until thick and flat and place in the refrigerator for 2 hours or overnight.

Step 5 preheat oven to 350°F. Roll out dough 1/4 inch thick while trying to keep it cold. You can use a cold water roller or a metal roller if your kitchen is to warm. If the dough starts to melt place it back in the refrigerator for 20 to 30 minutes and continue rolling.

Step 6 Bake for 8 to 10 minutes or until golden brown. Let cookies cool completely before decorating. Note: To prevent the cookies from steaming on the bottom while cooling move them to a wired or breathable cookie rack.