3 cups flour
2 tsp. McCormick® Ground Ginger
1 tsp. McCormick® Ground Cinnamon
1 tsp. baking soda
1/4 tsp. McCormick® Ground Nutmeg
1/4 tsp. salt
3/4 cup (1/2 sticks) butter, softened
3/4 cups firmly packed brown sugar
1/2 cup molasses
MIX flour, ginger, cinnamon, baking soda, nutmeg and salt. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
ROLL out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
BAKE in preheated 350°F oven 8 to 10 minutes or until edges of cookies are set and just beginning to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate as desired.
Makes 2 dozen.
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