Christmas Gingerbread

I LOVE gingerbread! Every season I have certain flavor cravings that are, at times, uncontrollable. These cravings come on me like a hot flash and won’t let go. So now is the time for the gingerbread cravings - almost to the hour the clock struck December 1st. This recipe satisfies immensely – I’ll spare you another analogy. This is a great recipe for those of us who also crave a soft, thick cookie cut into Christmas shapes and loaded with memories. You can bake it longer for crunchy cookies or roll it out thinner and bake it longer for crispy cookies, whatever your personal preference. I will not enter the debate as to which way is best because I think it all comes down to personal preference and, personally, I prefer all of them! They each have their merits and I enjoy all aspects of gingerbread, even beyond a cookie – cake, biscotti, flavored coffee, etc. However, when I feel the craving coming on, I really want a soft, thick, smack me in the face with spice Gingerbread Cookie and this is it! I also remember why I only make this once a year – it spends a lot of time in and out of the refrigerator. So while it is not a difficult recipe, I will be completely honest with you and say that it takes some attention from you. Do not run away! Do not stop reading! It’s not hard. All gingerbread cookies do require this regardless of which recipe you use. BUT, I promise, promise, promise, it will be worth it when you take a bite. I use larger cookie cutters because there is something special about a big cookie. Oh, and your house will smell AMAZING when you bake these. Another reason it’s worth it. If you're feeling super artistic, make some Royal Icing and decorate 'til your hearts content. I just use colored sugars and jimmies, etc. I don't want a whole lot of icing standing between me and the flavor of gingerbread. But, to each his own. So put on some Christmas music, clear your calendar for a few hours and indulge in Christmas memories. Enjoy!

1 cup brown sugar

½ cup unsalted butter at room temp

1 egg

½ cup molasses

1 teaspoon vanilla

4 cups good quality a.p. flour such as King Arthur White Whole Wheat

¾ teaspoon baking soda

1 teaspoon aluminum free baking powder

2 tablespoons ground ginger

1 tablespoon fresh ginger, grated

½ teaspoon ground nutmeg or fresh grated

1 tablespoon cinnamon

1 teaspoon ground cloves

½ teaspoon salt

In a medium bowl, combine dry ingredients (flour through salt) and set aside. Cream the butter and sugar, add egg, then beat in molasses and vanilla. Add dry ingredients slowly to wet and mix well. Divide dough into three discs, wrap in plastic and refrigerate for at least one hour. Roll out on parchment paper, place onto cookie sheet and refrigerate for 10 minutes. Cut out your favorite shapes. You may need to refrigerate for another 10 minutes to handle cut outs, space properly on sheet and remove scraps. Decorate with colored sugars, nonpareils or your favorite sprinkles and bake at 350 degrees for 8-10 minutes. If you want crispy or crunchy cookies, bake for 20 minutes.