Gingerbread Cookie Mix

1 quart-sized glass jar with a lid
3 1/2 cups all-purpose flour, divided
1 tablespoon ground ginger
3 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
3/4 cup packed muscovado or dark brown sugar
Additions:
small containers of sprinkles
cookie cutter

In a small bowl, mix together 1 3/4 cups flour and the ginger, cinnamon, baking soda, cloves and nutmeg. Add in an even layer to the jar. Layer the brown sugar, followed by the remaining 1 3/4 cups flour. Top the jar with the lid and decorate.


For the label:
1/2 cup butter, softened
2 large eggs
1/4 cup molasses

Mix together butter, eggs and molasses. Stir in the contents of the jar until incorporated. Chill the dough for 1 hour. Preheat oven to 350º F. Roll out gingerbread dough and cut into shapes and then place on a parchment-lined baking sheet. Bake for 8-10 minutes until edges just start to brown. Allow to cool completely. Decorate with icing and sprinkles.


Makes 1 gingerbread cookie mix

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