Gingerbread cookies are the holiday classic. I tend to substitute pumpkin pie spice or apple pie spice for the spices adding a bit more cinnamon.
3/4 c Soft margarine
1/2 c Brown sugar
2 ts Ginger
1/2 t Salt
1 t Cinnamon
1/4 t Ground cloves
1 Egg
3/4 c Molasses
3 c Flour
1 t Baking soda
1/2 t Baking powder
Mix all ingredients together well. Refrigerate dough 2-4 hours or overnight. Roll out cold dough for cookie shapes cut with cookie cutters. If dough is sticky, add flour. Bake at 325 F for 6-8 minutes.
