Prep Time: 1 Hour
Cooking Time: 15 Minutes
Total Time: 45 Minutes
Yield: 10 cookies
Ingredients:
| 2/3 cups canola oil | 1/4 cups blackstrap molasses |
| 1 cups of dark brown sugar | 3 cups AP Flour |
| 2 large eggs | 2 tsp cinnamon |
| 2 tsp ginger | 1 tsp ground cloves |
| 1 tsp baking soda | 1/2 tsp salt |
| Sprinkles |
1. Mix together the oil, brown sugar, and molasses. The consistency will be like shiny wet sugar. Mix in your eggs one at a time. The batter will start to become smooth.
2. In a separate bowl, whisk together the flour, cinnamon, ground ginger, ground cloves, baking soda, and salt. Add this flour mixer to the batter and stir well.
3. The dough will be very sticky. Place on a heavily floured surface and knead with your hands. Add more flour a little at a time until it is no longer sticky.
4. Refrigerate the dough in plastic wrap for at least 3 hours or overnight.
gingerbread cut out.
5. When ready, roll the cold dough 1/4 inch thick on a floured surface and cut out your gingerbread men. Place the men on a lightly greased cookie sheet.When ready, roll the cold dough 1/4 inch thick on a floured surface and cut out your gingerbread men. Place the men on a lightly greased cookie sheet.
6. Bake the men in a preheated 350˚ oven for 8 minutes or until they are puffed up and showing tiny cracks at the surface. Dust with sprinkles and allow them to cool for a few minutes before removing them to a cooling rack.