My family really loves the holiday season. We decorate every room in the house, we have specific traditions throughout the month of December and we make certain recipes every year. One of our most important family traditions is the three day gingerbread cookie making fest with my grandmother’s family recipe.
These are the best gingerbread cookies. (No, I am not biased.) They are dark and spicy, but not too spicy, and they’re soft but they hold up to frosting well. Soooo good.
You’ll find lots of speculation online about the pagan roots of gingerbread men, but honestly, I don’t think traditions have to have thousands of years of history to be special or spiritual. What makes these cookies so special to me is the family history of making them every year and of passing the recipe down.
2 cups butter, cubed
1 cup sugar
1 cup dark molasses
2 tbsp cider vinegar
5 cups flour
1 ½ tsp baking soda
½ tsp salt
2 tbsp ginger
1 tbsp cinnamon
1 tsp cloves
- Preheat oven to 375 F. Cream butter with sugar. Add egg, molasses and vinegar; beat well.
- Sift dry ingredients; stir in. Chill dough 3 hours or overnight.
- Roll thin on floured surface. Cut out in holiday shapes.
- Bake 5-6 minutes. Cool slightly and remove from sheet to wire rack to cool.
- Frost and decorate.