Hey! I’m Dana and I blog over at Wonder Forest! I wanted to spread the holiday yumminess over here on Maria’s lovely blog, so I decided to share with you my famous gingerbread recipe!

This gingerbread is soft and just simply amazing with a hint of pumpkin spice. I highly suggest trying it out! Oh, and I should mention that this recipe makes a LOT. Quantity depends on the size of your cookie cutters, but I generally get about 4 baking sheets out of it! Another thing to mention: you’ll probably get a nice arm workout from all the mixing. 

Ingredients: 

1 cup softened butter

1 cup of sugar 

1 egg 

1 egg yolk

1 1/2 TSP of vanilla

3 1/2 cups of flour

1/2 TSP baking soda

1/2 TSP salt

1/2 cup of molasses

2 TBSP of pumpkin pie spice 

Preheat oven to 350°. In a bowl with mixer on medium speed, beat together butter and sugar until fluffy. Stir in 1 egg, 1 egg yolk and vanilla. In another bowl, sift flour, baking soda, and salt. Add these ingredients to the sugar mixture. Whip together and stir in molasses and pumpkin spice. (hint: I use my hands for this part, it’s just easier than mixing with a spoon, etc.). When your mix is a nice light brown colour you’re good to go! Roll dough into 1/4 inch thickness using a rolling pin. (hint: sprinkle flour on your rolling pin and rolling surface beforehand so the mixture doesn’t stick!). Use your favourite cookie cutters to cut into shapes. 

Bake for approx. 12 minutes, or until edges are slightly golden brown. If you want them crispier, bake a little longer. Optional: decorate with icing. Personally, I like mine undecorated, but if you feel like it, go right ahead!