This is a great replacement for the standard gingerbread recipe. The cookies turn out soft, and the flavor is not sharp or hot. It has been a family tradition with my family throughout every holiday season.
INGREDIENTS (for 4 servings):
- 1 cup butter, softened
- 1 cup molasses
- 1/2 cup sour cream
- 1 cup brown sugar
- 1 tablespoon distilled white vinegar
- 4 1/2 cups all-purpose flour
- 1 tablespoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
In a large bowl, stir together the butter, molasses, sour cream, brown sugar and vinegar until smooth and well blended. Combine the flour, baking soda, salt, ginger and cinnamon; stir into the molasses mixture. Dough will be very stiff when complete.
On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Cookies can be iced, when cooled, with any standard icing recipe.