I resurrected this from the old site so I could reference it here
The best gingerbread cookie ever
Preheat oven to 350 degrees F
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
*2 tsp ground ginger
*1/4 tsp ground cloves
*1/4 tsp ground nutmeg
(in lieu of these three starred ingredients I used Pumpkin Pie Spice-found it at WalMart)
3/4 cup unsalted butter, softened
1/2 cup + 3 Tbsp granulated sugar , divided
1/2 cup packed light-brown sugar
1 large egg
1/4 cup molasses
2 tsp vanilla extract
12 oz. White almond bark (you can also use white chocolate chips)
3 Tbsp shortening
Red and green dye
Whisk together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg, set aside.
In the bowl of an electric mixer, cream together butter, 1/2 cup granulated sugar and brown sugar until well blended. Mix in egg, then blend in molasses and vanilla. With mixer set on low speed, slowly add in dry ingredients and mix until combined.
Scoop dough out about 1 1/2 Tbsp at a time, shape into balls then roll in remaining 3 Tbsp granulated sugar. Space cookies 2 inches apart, flatten tops just slightly (I used a flat bottomed drinking glass). Bake in preheated oven 8 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
In microwave safe measuring cup, melt white almond bark (do not use shortening yet), stir. Dip cooled cookies halfway into melted almond bark. When cookies have been dipped there will be leftover bark, separate into 2 bowls and melt shortening in microwave until fully melted, pour into bowls that contain the melted bark (or chips) and add food dye to desired tint (1 green bowl, 1 red). Using piping bag and small tip (or hole cut in bag) pipe holly berries and vines. This sets up quick so work 1 color at a time and work QUICK.
These are the chewiest gingerbread I have ever eaten and they are melt in your mouth delicious