I am an avid baker. I use King Arthur Flour for my bread, muffins, cookies, and all of my baked goods. It has a better flavor, and produces better results for the texture of my baked goods.
I live in Fort Wayne, Indiana. Every year the History Center has a Festival of Gingerbread. Anyone can submit a gingerbread house to be displayed during the holiday season, the gingerbread houses are then sold in a silent auction as a fundraiser to benefit the History Center.
Last year I decided to find a good gingerbread recipe, so I could practice making my own gingerbread house. I know that I will not have the time to bake a house to submit to the festival for another couple years, but I decided to bake something gingerbread related for practice each year, until my life settles down and I have the time to enter a gingerbread house.
Last year I made a gingerbread house, it didn't last long enough to get decorated, but everyone enjoyed eating the house, and the candy I bought to decorate the house with.
This year, our schedule was so hectic I didn't even have time to make a gingerbread house, so I made gingerbread people. I made standard gingerbread people, gingerbread people that looked like they were running, and miniature gingerbread people (or as my girls called them, "gingerbread babies"). I baked a triple batch of the gingerbread recipe, so I had enough cookies for my family, friends that stopped by, my family, my girls, my girls, my girls, and I ended up taking the remaining cookies to a women's meeting at my church, because I felt that my girls had enjoyed enough gingerbread.
I got a lot of compliments on my cookies at my meeting at church, so I decided to blog about my cookies and post the recipe online. So here it is...
- 3/4 cup unsalted butter
- 3/4 cup brown sugar, packed
- 3/4 cup molasses
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon allspice or cloves
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 1/2 cups King Arthur Unbleached All-Purpose Flour
Directions
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Of course, I was so busy both years, I have no photos of my hard work.
I always refrigerate my dough overnight, it is easier to work with that way.