Gingerbread Cookies

So, cookies probably can't be considered "healthy". But in the grand scheme of things, homemade cookies are better for you than the storebought stuff filled with HFCS and partially hydrogenated vegetable oil. And they are frugal.

This gingerbread cookie recipe comes from my sister in NC. And they're really yummy.

Frosty Gingerbread Cookies
3 3/4 c. sifted all purpose flour: 0.64
1 tsp baking soda: ? darn near free
1/2 tsp salt: 0
2 T unsweetened cocoa powder: 0.07
2 tsp ground ginger: 0.20
3 tsp ground cinnamon: 0.10
2 tsp ground cloves: 0.20
1/2 tsp nutmeg: 0.01
1 cup (2 sticks) butter, softened: 1.10
1 cup sugar: 0.30
1 egg: 0.12
1/2 c. molasses: 0.83
sugar icing (1/2 c powdered sugar and a little milk and vanilla): 0.50
Total: $4.32 for 98 cookies, or about 4.5 cents each.

Sift flour, baking soda, salt, cocoa, ginger, cinnamon, cloves, nutmeg into a bowl.

Beat butter, sugar, egg, and molasses in large bowl with electric mixer. This is where I'm glad we have the Kitchenaid (thanks to my MIL, it was a wedding gift). Beat until fluffy-light. Stir in flour mixture until well-blended, a little at a time. Wrap dough in plastic wrap or foil, refrigerate several hours or overnight.

Roll out dough, 1/3 at a time, on lightly floured surface to 1/4 inch thickness. Cut out with floured cookie cutters. Brush off excess flour. Place cookies on lightly greased cookie sheets.

Combine scraps for second (third, fourth) rolling. Most you probably know that (but you never know!)

Bake at 350 for 8 min, until edges are lightly browned (our oven took more like 9-10 min). Let cool a few min on cookie sheets. Remove to wire rack to cook completely. Frost when cool, sprinkle with colored sugar if desired.