Gingerbread cookies are a cookie that most people tend to shy away from. It is one of my favorite cookies if it is done just right. It has to be slightly soft with a little bit of crunch. This recipe comes through and works out every time we have used it. We originally started using the Betty Crocker packages and loved them, but then they sold out EVERYWHERE, and I wanted MORE. So I set out to find a copycat recipe. Google did not disappoint. This recipe works just like the package. I may have made some tweaks here and there, but it is basically the same. http://fakeitfrugal.blogspot.com/2012/02/fake-betty-crocker-cookie-mixes.html
I have one caution. You may have to adjust you recipe based on your humidity or consistency/temperature of your butter (yes all that makes a difference). Last year we ended up needing to add in more flour. This year we added a little more molasses. (This year the wood stove is running non-stop and our air is pretty dry. (I am constantly adding water to the frog tanks.) So if your dough is too sticky or not coming together just add a little of what is needed until it does.
This is increased to make about 5.5 dozen 3 inch cookies.
Ingredients
7 cups flour
3 cups dark brown sugar
3 tsp salt
2 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground cloves
2 Tablespoons cinnamon
2 sticks unsalted butter
4 large eggs
1/2 cup molasses
Directions
1. Mix together flour, sugar, baking soda, and spices.
2. Add softened butter, eggs, molasses and mix until thoroughly combined.
3. Roll out and cut desired shapes and place onto parchment lined cookie sheets.
4. Bake at 350 degrees for 9-11 minutes until edges start to change color. Cookies will firm up as they cool.
5. Once cool, decorate however you desire. We use Wilton squeeze bottles of white icing and zigzag across the star shapes.
someone wanted Frozen sprinkles 
2017 
2018 