Sharing a recipe for Gingerbread men. Yum!
2 c. all-purpose flour
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. baking powder
1 tsp. baking soda
1/2 c. (1 stick) butter, room temp.
1/2 c. sugar
1/2 c. molasses
1 large egg yolk
In a medium bowl, whisk together the flour, ginger, cinnamon, allspice, baking powder, and baking soda. Set aside.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Beat in the molasses and then the egg yolk. On low speed, gradually beat in the flour mixture, mixing just until incorporated.
Divide the dough into quarters, shape into disks, and wrap in plastic wrap. Refrigerate for at least 3 hours, or overnight.
Preheat oven to 350 degrees.
Divid one of the pieces of dough in half and refrigerate the remaining pieces of dough. On a generously floured surface, roll out the dough to a 1/4 inch thickness. Cut out cookies using cookie cutters. Place the cookies about 1 inch apart onto ungreased baking sheets.
Bake for about 8 minutes, or until slightly firm.
Let the cookies cool on the baking sheets for about 2 minutes before moving to cool completely on wire racks.
Repeat with remaining dough. Makes about 3 dozen cookies.