Gingerbread Cookie Mix

Gingerbread Cookie Mix

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  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ginger
  • 2 teaspoons cinnamon
  • 1/4 teaspoon cloves
  • Clean 1-quart jar
  • 1 cup dark brown sugar
  • 1/4 cup raisins
  • 1 cookie cutter


Whisk together flour, baking soda, salt, ginger, cinnamon and cloves. Pour into 1-quart jar and gently shake to level. Gently add dark brown sugar, pressing with a spatula or broad spoon to form a fairly level layer. Wrap raisins in plastic wrap or parchment and tuck the packet into the top of the jar. Close the lid, and fasten on the cutter and cookie recipe (see below) before giving the gift.

Gingerbread Cookies

Makes about 24 gingerbread men

Remove packet of raisins, and empty remaining contents of jar into the bowl of a stand mixer. On low speed, beat in 3/4 cup room temperature butter, 3/4 cup molasses and 2 tablespoons milk. Dough will be fairly stiff but pliable. Roll dough into a ball, wrap in plastic wrap and chill for 1 hour.
Preheat oven to 350° F. Line baking sheets with parchment paper.
Roll dough to 1/4-inch-thick on a lightly floured surface. Cut into shapes with a cookie cutter. Place cookies on prepared baking sheets about 2 inches apart. Bake for 10 to 12 minutes. When still warm, press in raisin eyes and buttons.

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