Cooking Instructions

• In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream butter and sugar for 2-3 minutes until smooth. Add the molasses and mix until combined.
• Add egg and vanilla and beat for 1 minute.
• In a separate large bowl mix all dry ingredients.
• Add dry ingredients into the wet ingredients slowly until combined.
• Divide dough in half and wrap each half tightly in plastic wrap, shaping into a disc.
• Refrigerate for at least 3 hours or overnight.
• The dough must be chilled to be able to roll out and handle easily.
• Preheat oven to 350°F. Line 2-3 baking sheets with parchment paper or silicone baking mats.
• Remove 1 dough disc from the refrigerator.
• Flour a work surface and rolling pin.
• You can continually flour the work surface throughout working with the dough if it becomes sticky.
• Roll out the dough until about 1/4" thickness.
• Cut out gingerbread men using a 3" wide cutter and transfer to baking sheets, placing about 1" apart. Re-roll dough scraps until all the dough is shaped.
• Bake until slightly puffed and set, about 9-10 minutes.
• Look cool on baking sheets about 5 minutes before transferring to a cooling rack to cool completely.
• Repeat with remaining disc of dough.
• Decorate with icing and sprinkles if desired.

Brought to you by   Sam Stephens   of OatMeals NY.