This is a recipe for classic gingerbread cookies. The recipe makes about 30, depending on what shape you decide to cut them into. To make a gingerbread house, I would recommend doubling the recipe in order to ensure having enough dough to create all of the walls. Again as a rolled cookie this dough should chill in the fridge for at least an hour before being rolled out. These cookies have a distinctive spice taste to them, so if you prefer a sweeter gingerbread cookie I would add more sugar or substitute maple syrup for the molasses. I personally appreciate a strongly spiced gingerbread cookie so this recipe was great for me, I might even try adding a little bit more of the spices next time. Enjoy!
1/2 cup white sugar
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 teaspoon baking soda
1/2 cup margarine, melted
1/4 cup evaporated milk
1/2 cup unsulfured molasses
1/4 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 cups unbleached all-purpose flour
Preheat oven to 375 degrees F. Lightly grease cookie sheets.
In a large bowl, stir together the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix in the melted margarine, evaporated milk, molasses, vanilla, and lemon extracts. Stir in the flour, 1 cup at a time, mixing well after each addition. The dough should be stiff enough to handle without sticking to fingers. If necessary, increase flour by up to 1/2 cup to prevent sticking.
When the dough is smooth, roll it out to 1/4 inch thick on a floured surface, and cut into cookies. Place cookies on the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. The cookies are done when the top springs back when touched. Remove from cookie sheets to cool on wire racks.
Makes about 30 cookies.