My favorite stop in Pascagoula is at Anderson's Bakery for some gingerbread men. They sell them year-round and I can't stop with just one! Growing up, the bakery was located across the alley from my elementary school. Each year, we always hoped to be in a class on the side near the bakery, so we could smell the yummy baked goods cooking all day. When I was little, it was Cooper's Bakery - it became Anderson's in 1976.
3/4 cup butter, softened
1 cup packed brown sugar
1 egg, slightly beaten
3/4 cup molasses
4 cups all-purpose flour
2 teaspoons ground ginger
1 & 1/2 teaspoons baking soda
1 & 1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/4 teaspoon salt
- Cream butter and brown sugar until light and fluffy.
- Stir in egg and molasses.
- In a separate bowl, stir together the flour, baking soda, salt, and spices. Gradually add to creamed mixture and mix well.
- Cover and refrigerate for 4 hours or overnight.
- On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured cookie cutters of your choice.
- Place 1 inch apart on a baking sheet.
- Bake at 350° for 8 to 10 minutes or until edges are firm. Remove to wire racks to cool.
- Sprinkle with sugar or decorate.