Ingredients
1/2 cup butter, cubed1/2 cup sugar1/2 cup molasses2 teaspoons white vinegar1 egg, lightly beaten3 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon ground ginger1/2 teaspoon ground cinnamon1/4 teaspoon saltDecorating icing, nonpareils, red-hot candies or candies of your choice, optional
Preparation
In a large saucepan, combine the butter, sugar, molasses and vinegar; bring to a boil, stirring constantly. Remove from the heat; cool to lukewarm. Stir in egg. Combine the flour, baking soda, ginger, cinnamon and salt; stir into molasses mixture to form a soft dough.
Divide dough into thirds. Shape each portion into a disk; wrap in plastic. Refrigerate for at least 2 hours or until easy to handle.
On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. gingerbread boy cookie cutter. Place on greased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks; cool completely. Decorate as desired.
