- 2 1/2 cups all purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon soda
- 3/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon cinnamon
Heat oven to 375°F. Roll dough 1/4" thick on lightly floured cloth covered board. Cut with cookie cutter. Place on ungreased baking sheet. Bake 10-12 minutes. Immediately remove from baking sheet. Cool.
For crisper cookies, roll dough 1/8" thick. Bake 8 minutes.
Dough may be frozen. It will keep in the freezer for 6 months. To use, let dough thaw in refrigerator overnight. Then proceed as above.
If you do not have a pastry cloth to roll cookies on, it may be easier to roll the dough between two pieces of cling wrap, or wax paper.
This recipe will make about 3 dozen medium size cookies. If you make large gingerbread boys, it makes less; if you make baby bears, it makes a lot more!