The holiday season is here, and UH News is asking members of the UH ʻohana to share their favorite recipes. The hope is these recipes and the short stories that accompany them will give everyone some recipe ideas for the holidays.
Michele Ebersole, a professor of education at UH Hilo, submitted 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 said. “She still continues to make us cookies each year, even if she’s been retired for over 20 years.”
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
See more UH-mazing holiday recipes
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.
