Gingerbread Men

***Serve these with yummy Pumpkin Pie Dip.***

Gingerbread Cookies

2 1/2 cups all purpose flour

1/2 tsp baking soda

3/4 tsp salt

1 tsp ground ginger

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp (freshly) ground nutmeg

pinch ground black pepper (optional)

1/2 cup butter, room temperature

1/2 cup sugar

1/2 cup molasses

1/4 cup coffee or water

1 tsp vanilla extract

In a medium bowl, sift together flour, salt, baking soda, nutmeg, ginger, cloves and cinnamon.

In a large bowl, cream together butter and sugar until smooth. Beat in molasses, water and vanilla, then gradually add in flour mixture until a smooth dough forms. Divide dough into two or three pieces (dough will be quite soft), cover with plastic wrap and refrigerate for at least 2 hours, until firm.

Preheat oven to 375F.

For softer cookies:

On a lightly floured surface, roll out dough to just under 1/4 inch thickness. Use cookie cutters of your choice (2-3″ gingerbread men are ideal!) to cut dough. Place cookies on a parchment-lined baking sheet. Bake for 9-12 minutes, depending on size of cookie cutter. Cookies should be slightly firm to the touch at the edges. Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For crispier cookies:
On a lightly floured surface, roll out dough to just under 1/8 inch thickness. Use cookie cutters of your choice (2-3″ gingerbread men are ideal!) to cut dough. Place cookies on a parchment-lined baking sheet. Bake for 9-12 minutes, depending on size of cookie cutter. Cookies should be slightly firm to the touch at the edges and will be lightly browned. Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Thanks to the awesome Baking Bites website. :D