Prep Time 30m
Cook Time 10m
Ready Time 90m
Yield 3 dozen

  • 1 cup butter
  • 2 cups sugar
  • 1/4 cup molasses
  • 1 large egg
  • 3 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • Dried currants
Preparation Directions
  • Step 1Heat oven to 350°F.
  • Step 2Beat butter, sugar and molasses in large bowl with electric mixer until light and fluffy. Blend in egg. Add flour, baking soda, cinnamon, gringer, salt, cloves and cardamom. Beat until smooth.
  • Step 3Roll out 1/3 of dough at a time on floured surface to 1/8-inch thickness. Refrigerate dough, if needed, for easier handling. Cut with floured 4 1/2 to 5-inch gingerbread boy or girl cookie cutters. Place 1-inch apart on cookie sheets. If desired, decorate cookie with currants for eyes and buttons.
  • Step 4Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets. Sprinkle sugar over each cookie, if desired. Cool completely.
High Altitude (above 3500 ft.):
  • Step 1No change.
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