Sweet and slightly spicy, the taste of ginger has a way of stirring up fond memories of the holiday season. Imagine the warm aroma of gingerbread, slip back into childhood and remember fun-filled family gatherings in the kitchen. Embrace this classic flavor by baking up a trio of treats this year. With one basic ginger­bread dough recipe, three festive cookie variations are just a mixing bowl away. Whether the classic ginger­bread man or a fun new interpretation inspired by the introduction of a chocolate “drop,” these flavor-packed treats merit a place in tomorrow’s memories of this holiday season.

Gingerbread inspires whimsical creations for the entire family, and it’s easy to make this favorite sweet the centerpiece of any holiday gathering. The McCormick Kitchens suggest enlisting helpers of all ages to help mix and measure recipe ingredients and lend a hand with the decorating, for a fun holiday activity.

To get started, use the basic dough recipe to roll out a batch of Gingerbread Men. After baking, let the kids help pipe on simple vanilla frosting and decorate with traditional cinnamon candies or raisins. Then, using the same dough recipe, bake up White Chocolate Kissed Gingerbread Cookies, featuring a white chocolate striped “drop” in the center of the ginger cookie. Gingerbread Whoopie Pies with Lemon Crème round out the trio, with marshmallow and lemon cream sandwiched between two ginger cookies.
For more holiday recipe ideas, visit www.McCormick.com.

Gingerbread Cookie Dough
Prep Time: 20 minutes
Refrigerate: 4 hours
    3     cups flour
    2     teaspoons McCormick® Ground Ginger
    1     teaspoon McCormick Ground Cinnamon
    1     teaspoon baking soda
    1/4     teaspoon McCormick Ground Nutmeg
    1/4     teaspoon salt
    3/4     cup (1 1/2 sticks) butter, softened
    3/4     cup firmly packed brown sugar
    1/2     cup molasses
    1     egg
1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
2. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
3. Add molasses and egg; beat well. Gradually beat in flour mixture on low speed until well mixed.
4. Press dough into a thick flat disk. Wrap in plastic wrap.
5. Refrigerate 4 hours or overnight.