Gingerbread Cookies

Last year I bought cute mini cookie cutters and I never got around to using them. The busy Christmas season will do that to you, as well as getting really sick. Yeah, last year sucked in terms of illness for me so that is why I bought all my christmas baking that year.

However, this year I may be busy but I made a point to pull out my never used, still in their un-opened package, cookie cutters! (Sorry, I really can't remember where I bought them - hanging my head in shame)

But aren't they darn CUTE! I actually quite like that they are small. Makes it perfect for children, young and old, and great for parties so that people can sample more than one variety of cookie without feeling gluttonous. Or if you are like me, the feeling of eating more than one cookie alongside my morning coffee feels like such a big treat!

Let the Christmas baking begin!

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Gingerbread Cookies
makes 36 regular sized cookies or LOTS of little ones(I stopped counting) :)

5 cups flour
2 tsp ginger
2 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 tsp salt
1 tsp baking soda

1 cup butter, melted
1 cup sugar
1-1/4 cups molasses
2 eggs

Mix the first 7 ingredients together and set aside.

With a stand mixer, blend together the melted butter and sugar. Add the molasses and eggs and mix well. Slowly add the above dry ingredients, 2 cups at a time, until well incorporated. If you find the dough too wet, add up to 1/4 cup flour.

Roll out the dough onto a floured surface to about 1/4 inch thickness. Cut shapes and place on an ungreased baking sheet.

Cook smaller cookies for about 8 minutes and larget ones for about 12 minutes at 375F.

Allow to cool on cookie rack and store in airtight container. Cookies freeze well if you need to prefer to make in advance.