Richard Scarry's Gingerbread Cookies
  • Servings: 4-5 dozen
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup molasses
  • 2 1/2 cup flour
  • 1/2 tsp ginger
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp cloves
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  1. Cream butter and sugar. Add molasses. In separate bowl, mix flour and spices and baking soda and salt. Add flour slowly to mixture in larger bowl. Dough will be crumbly. Knead a few times, wrap in plastic wrap and refrigerate until firm. Preheat oven to 375 degrees. Roll dough between 1/2 and 1/4 inch and cut with cookie cutters. Bake on ungreased cookie sheet until barely brown around edges. Thinner cookies bake less time. Easily doubled or tripled.
First found in Richard Scarry’s Best Make It Do It Book Ever as Ginger Pigs cookies, used to make cookies and gingerbread houses ever since.