I really don’t do this often (posting a recipe that is). Most likely because I am not that interested in being an amazing cook and only have a handful of delicious things that I am pretty good at making. Baked goods are my specialty. My gingerbread is super special… and you should all feel lucky because I have never shared this recipe with anyone before. After making some over the weekend though, I felt it was my obligation to spread the yumminess.
This gingerbread is soft and just simply amazing with a hint of pumpkin spice. I highly suggest trying it out! Oh, and I should mention that this recipe makes a LOT. Quantity depends on the size of your cookie cutters, but I generally get about 4 baking sheets out of it! Another thing to mention: you’ll probably get a nice arm workout from all the mixing.
1 cup softened butter
1 cup of sugar
1 egg yolk
1 1/2 TSP of vanilla
3 1/2 cups of flour
1/2 TSP baking soda
1/2 TSP salt
1/2 cup of molasses
2 TBSP of pumpkin pie spice
Preheat oven to 350°. In a bowl with mixer on medium speed, beat together butter and sugar until fluffy.
Stir in 1 egg, 1 egg yolk and vanilla.
In another bowl, sift flour, baking soda, and salt. Add these ingredients to the sugar mixture. Whip together and stir in molasses and pumpkin spice. (hint: I use my hands for this part, it’s just easier than mixing with a spoon, etc.). When your mix is a nice light brown colour you’re good to go!
Roll dough into 1/4 inch thickness using a rolling pin. (hint: sprinkle flour on your rolling pin and rolling surface beforehand so the mixture doesn’t stick!). Use your favourite cookie cutters to cut into shapes. Bake for approx. 12 minutes, or until edges are slightly golden brown. If you want them crispier, bake a little longer.
Optional: decorate with icing. Personally, I like mine undecorated, but if you feel like it, go right ahead!
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