Celebrate the season with the MSU Bakers’ traditional gingerbread recipe and a Spartan cookie stencil.

MSU Bakers’ Gingerbread Spartans

Makes 24 (5-inch) cookies

• 3 cups flour

• 2 tsps ground ginger

• 2 tsps ground cinnamon

• ¼ tsp nutmeg

• ¼ tsp cloves

• ½ tsp baking soda

• 1 tsp baking powder

• ¼ tsp salt

• ¾ cup (1½ sticks) butter, softened

• ¾ cup firmly packed brown sugar

• ½ cup molasses

• 1 egg

• 1 tsp vanilla extract

Printable versions: Recipe | Gingerbread Spartan Stencil

Mix flour, ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt in large bowl. Set aside. Beat butter and brown sugar in a large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg, and vanilla; mix 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.

Preheat oven to 350°F. Roll out dough to ¼-inch thickness on lightly floured work surface. Cut dough into gingerbread people shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.

Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.