3/4 cup unsulphured molasses
3/4 cup butter
3-2/3 cups sifted all-purpose ﬂour
1 tsp double-acting baking powder
1 tsp salt
1/2 tsp baking soda
2 tsp ground ginger
2 tsp ground cinnamon
3/4 cup dark brown sugar
1 large egg, lightly beaten
In a large bowl, sift together the ﬂour, salt, baking powder,
baking soda, and spices. Set aside. In
a separate bowl cream the butter and
sugar until light and ﬂuffy. Add the egg
and molasses and beat until well combined. Gradually add the ﬂour mixture
beating until incorporated. Divide the
dough in half, and wrap each half in
plastic wrap and refrigerate for at least two hours or overnight. Preheat oven to 350F and place rack in center of oven.
Line 2 cookie sheets with wax paper.
On a lightly ﬂoured surface, roll out the dough to a thickness of about 1/4 inch.
Use a gingerbread cutter to cut out the
cookies. Lift cookies onto the baking
sheet, placing them about 1 inch apart.
Bake for about 8 - 12 min depending on
the size. They are done when they are
ﬁ rm and the edges are just beginning
to brown. Remove the cookies from
the oven and cool on the baking sheet
for about 1 minutes. When they are
ﬁ rm enough to move, transfer to a wire
rack to cool completely. Confectioners frosting can be used to decorate the
Confectioners Frosting Cream the butter until smooth and well blended.
Add the vanilla extract. With the mixer
on low speed, gradually beat in the sugar.
Add the milk and beat on high speed until
frosting is light and ﬂuffy (about 3-4 min).
Add a little more milk if too dry. Place the
frosting in a pastry bag ﬁtted with a decorative tip and decorate the gingerbread men
as desired. Tint portions of frosting with
desired food color (I use
the paste food coloring
that is available at cake
decorating stores and
about 3 dozen cookies
depending on the size
of cookie cutter used.