Before you run out of time this year you have to make this classic gingerbread cookie recipe. Best of all, it can also be used to make a gingerbread house.
Gingerbread cookies are a must have this time of year. It is the staple for cookie trays and screams Christmas. This recipe is easy to make and it is the same recipe we use to make our gingerbread houses.
Who remembers using school milk cartons as the base for graham cracker gingerbread houses? Or do you still buy the gingerbread kits from the store, only to struggle to keep the roof from sliding off?
Make your own house this year by using your own house template design or Gingerbread House Cookie Cutters.
This recipe is straight-forward and will provide you with dozens of classic gingerbread cookies or a beautiful base for your gingerbread house. Start a new family tradition of baking gingerbread and as an extra bonus your house will smell wonderful all day long!
Gingerbread Cookie or Gingerbread House Recipe
**Makes about 3 dozen 3″ gingerbread people or 1 Gingerbread House
1⁄2 cup sugar
1⁄2 cup molasses
1 1⁄2 teaspoons ginger
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon clove
2 teaspoons baking soda
1⁄2 cup margarine
1 egg, beaten
3 1⁄2 cups all-purpose flour
1. In a medium saucepan, heat sugar, molasses, ginger, allspice, cinnamon, and cloves to boiling, stirring occasionally.
2. Remove from heat; stir in soda (it will foam up).
3. Stir in margarine till melted.
4. With a fork, whisk in egg.
5. Transfer to a large mixing bowl and using dough hook, slowly add the flour.
6. Divide dough in half, wrap half with plastic wrap; set aside.
7. Roll half the dough, with a rolling pin, slightly thinner than 1/4 inch.
8. Cut with desired cookie cutters or a homemade gingerbread house template.
9. Repeat with second half of dough.
10. Bake at 325F on a cookie sheet for 12 minutes; cool on a wire rack.
Mary and Jim
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