I really do like to cook, but cooking is very tiring to me…especially holiday cooking. Since I certainly do want to make Christmas cookies with my granddaughter this year, I decided today that there is no reason why I can’t simplify the process a bit.
This year, I’ve decided to go ahead and mix up my gingerbread dough and freeze it. Then, when Presley and I choose a day, we will simply unthaw, roll it out, and make little me. MUCH easier, and making the cutouts is her favorite part anyway.
1 Cup Butter
1 Cup Sugar
1 Cup Dark Molasses
2 Tablespoons Vinegar
5 Cups Sifted Flour
1 1/2 Teaspoons Baking Soda
1/2 Teaspoon Salt
2 Teaspoons Ginger
1 Teaspoon Cinnamon
1 Teaspoon Cloves
1. Cream butter and sugar.
2. Beat in egg, molasses, and vinegar.
3. Sift flour.
4. Stir spices into flour and add all gradually to butter mixture.
5. At this point, I am freezing dough until we are ready to make. OR…you can just chill at this point before working dough.
6. Roll chilled dough on a floured surface to 1/2 in thickness.
7. Cut into shapes.
8. Place on lightly greased cookie sheets.
9. Bake at 350 degrees. Begin checking after about 8 minutes.