UH-mazing holiday recipe: Michele Ebersole’s mom’s gingerbread cookies
Professor of Education Michele Ebersole shares her mom’s gingerbread cookie recipe that she used to make cookies for her kindergarten class, and since retirement makes each year for her family.
In a new series created in the spirit of the holidays, UH System News is posting favorite recipes from members of the 10-campus University of Hawaiʻi ʻohana. The idea is for the recipes, and the short stories that accompany them, to give everyone some recipe ideas for the holidays.
The featured recipe this week is from UH Hilo’s own Michele Ebersole, professor of education, who shares her mom’s recipe for gingerbread cookies.
“This is the recipe that my mom used for many years to make gingerbread cookies for her kindergarten class,” Ebersole says. “She still continues to make us cookies each year, even if she’s been retired for over 20 years.”
Recipe for gingerbread cookies
Ingredients
- 1 ⅛ c. butter
- 1 ½ c. sugar
- 2 eggs
- ½ c. molasses
- 5 ¼ c. flour
- 1 t. baking soda
- 1 t. baking powder
- ½ t. salt
- 2 t. cinnamon
- ½ t. ground cloves
- 1 ½ t. ground ginger
Directions
Cream together butter and sugar. Add eggs and molasses. Mix well.
Sift flour, baking soda, baking powder, salt, cinnamon, ground cloves, and ground ginger.
Add dry ingredients to the creamed mixture, stirring until well blended. If the dough is too soft, add more flour.
Sprinkle flour on waxed paper or parchment paper. Separate dough into 3 or 4 different balls. Roll dough using a rolling pin until it is about ¼ inch thick.
Use cookie cutters to shape as desired and place on a baking pan.
Decorate with raisins, decor or confetti.
Bake at 375 degrees for 10–12 minutes, or at 335 degrees for 30–35 minutes for crunchier cookies.
