This recipe has been a family tradition for as long as I can remember. In high school, I gave these out with a recipe card to all of my girlfriends. It's the best recipe I've found for making gingerbread that is soft and chewy instead of dry and crispy.
3/4 c butter, softened
3/4 c light brown sugar, packed
2 eggs, lightly beaten
1/4 c molasses
3 1/4 c all-purpose flour
1 1/2 tsp baking soda
2 tsp ginger
1/2 tsp each salt, allspice, nutmeg, and cinnamon
Cream together butter and sugar and beat until light and fluffy. Add eggs and molasses and beat until incorporated. In a separate bowl, sift together dry ingredients. With mixer on low, gradually add dry ingredients to molasses mixture until dough forms. Shape into 2 thick disks and chill overnight.
Preheat oven to 350 degrees. Roll dough out on lightly floured board to 1/4" thickness and cut into desired shapes. Decorate with raisins and red hots for buttons, eyes, noses, etc. Bake on an ungreased cookie sheet for 12-15 minutes. Cool on racks, decorate with icing if desired, and enjoy!
Tips:Chill disks of dough at least 8 hours or overnight for best results!
Put your raisins and red-hots on the cookies BEFORE you bake them - they will stay in place better.
Decorate with icing after cookies have completely cooled. Get creative - this part has no rules or measurements! Just have fun!