They are tender in the middle with crispy edges. Great for eating but not for building.


3 cups flour

2 teaspoons Ground Ginger

1 teaspoon Cinnamon

1 teaspoon baking soda

1/2 teaspoon nutmeg

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) butter, softened

3/4 cup firmly packed brown sugar

1/2 cup molasses ( I prefer dark)

1 egg

1 teaspoon Vanilla


Mix flour, ginger, cinnamon, baking soda, nutmeg and salt and set aside. Beat butter and brown sugar  until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually add flour mixture until well mixed. Divide dough in two and press  into two thick flat disks. Wrap in plastic wrap. Refrigerate at least 4 hours,  I recommend overnight.

Preheat oven to 350°F. Roll out dough to 1/4-inch  on lightly floured surface. Cut into gingerbread men shapes with your favorite cookie cutter. Place 1 inch apart on ungreased baking sheets. These are delicious and any Christmas shaped cookie cutter can be used to make a great holiday treat.

Bake 8 to 10 minutes or until edges of cookies  just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies with icing and candies. Use your imagination and dress them up fun. Sprinkles and edible glitter make great gingerbread women with “bling”.  Store cookies in airtight container up to 5 days to keep them soft and fresh.