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 classroom on the side near the bakery, so we could smell the yummy baked goods cooking all day. Thus began my life-long love of baked goods. When I was little, it was Cooper's Bakery - it became Anderson's in 1976. This is not their recipe, but it's good too!
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Ingredients
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 |
Steps
- 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° F for 8 to 10 minutes or until edges are firm. Remove to wire racks to cool.
- Sprinkle with sugar or decorate.
