Hey there, you young folks! Let me tell ya, this here gingerbread thing, it ain’t so hard. My old hands have been makin’ it for ages, and I’m gonna spill the beans on the best gingerbread recipe you ever did see. No fancy talk, just plain and simple, like how we do things around here.
First off, you gotta get your stuff together. Don’t go runnin’ around like a chicken with its head cut off. We need flour, you know, the white powdery stuff. And sugar, the sweet stuff. Don’t skimp on the sugar, life’s too short for that. And some spices, the things that make it smell all warm and cozy. Think cinnamon, that brown powder that smells like Christmas, and ginger, the one that bites back a little. Oh, and molasses! That thick, dark syrup, it’s the secret weapon, I tell ya. Makes it all gooey and good.
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup molasses
- 5 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
Now, the makin’ part. Get yourself a big bowl, the kind you can really get your hands into. Dump in the butter, make sure it’s soft, not hard like a rock. Then the sugars, both kinds, the brown and the white. Mix it all up good, until it’s light and fluffy. You can use a spoon or your hands, whatever works. I like my hands, gets the job done right. Crack in them eggs, one at a time, and stir ‘em in. Then pour in that molasses, the black gold, and mix it till it’s all smooth and shiny.
Next up, the dry stuff. In another bowl, put the flour, the baking soda, the cinnamon, the ginger, cloves and a pinch of salt. Mix it up with a fork, just to get it all friendly-like. Now, slowly add the dry stuff to the wet stuff, a little bit at a time, mixin’ as you go. Don’t dump it all in at once, or you’ll have a mess on your hands. Keep mixin’ until it all comes together into a nice, soft dough. It shouldn’t be too sticky, you know. If it is, add a little more flour. If it’s too dry, add a splash of milk, just a tiny bit.
Once you got your dough, wrap it up in some of that clingy plastic stuff and stick it in the fridge for a bit. An hour or two, or even overnight if you got the time. This lets the flavors get all happy together and makes the dough easier to work with.
Now comes the fun part! Dust your counter with some flour, so the dough don’t stick. Roll out the dough, not too thin, not too thick, just right. Like Goldilocks, you know? Then, get yourself some cookie cutters. Little men, stars, houses, whatever you got. Cut out your shapes and put ‘em on a bakin’ sheet. If you ain’t got cookie cutters, use a knife, nobody will care.
Bake ‘em in the oven, not too hot, not too cold. About 350 degrees, I reckon, for about 8-10 minutes. Keep an eye on ‘em, though, cause ovens are all different. You want ‘em to be golden brown around the edges. And the whole house is gonna smell amazing, so you will know when they are ready. When they’re done, take ‘em out and let ‘em cool on a rack. Don’t go eatin’ ’em hot, you’ll burn your tongue!
Decorating Tips
Now, if you’re feelin’ fancy, you can decorate ‘em. I ain’t much for fancy, but the grandkids like it. You can use icing, the white stuff that’s sweet. Or candies, little colorful things. Or sprinkles, those tiny little dots. Let your imagination run wild. Even if your gingerbread men look a little wonky, it doesn’t matter, they will still taste delicious. And that’s what really counts, ain’t it?
Frequently Asked Questions
Folks always askin’ me questions, so I’ll tell you a few things right now. You can make the dough ahead of time, keep it in the fridge for a few days. The baked cookies, they’ll keep for a week or so in a tin, if you can keep from eatin’ ‘em all before then. If your dough is too sticky add more flour. If it’s too dry, add a little milk. And for goodness sakes, don’t go fiddlin’ with the oven door while they’re bakin’, or they’ll sink down. Let them bake. And make sure they’re cooked all the way through, nobody wants a soggy gingerbread man.
And that’s it, plain and simple. The best gingerbread recipe, from my kitchen to yours. Now go on and make some, and fill your house with the smell of Christmas. Or just plain old good bakin’, any time of year.
What else can you do with gingerbread?
You can use the same dough to make gingerbread houses. It takes a bit more time but it’s worth it. It’s like building with cookies! You can make little pancakes with it too. Just fry them in a pan and drizzle with syrup. Breakfast or dessert it doesn’t matter. Gingerbread is good anytime.
So there you have it. No need for all those fancy cookbooks. This old lady’s recipe is all you need. Now get bakin’!
