Special equipment: one 1-quart canning jar; blank recipe card
Mix 2 cups of the flour with the baking powder and baking soda in a bowl. In another bowl, whisk the remaining 1 1/2 cups flour with the cinnamon, ginger, allspice and cloves. Place the brown sugar in a separate bowl.
Using a small scoop that will fit in the mouth of the jar, place the contents of the first bowl of flour in the jar. Tap the jar to even out the flour, or spread the flour with the end of a small spoon. Using a small scoop, place the brown sugar on top of the first flour mixture and smooth to level. Using a small scoop, place the spiced flour mixture on top of the sugar to fill the jar. Attach the lid and secure the instructions on the jar.
Include these instructions with your gift:
1 jar Gingerbread Cookie Mix
3/4 cup molasses
1/2 cup (1 stick) butter, at room temperature
1 teaspoon vanilla extract
1 egg, slightly beaten
Flour, for dusting
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Empty the contents of the jar into the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combined. Mix in the molasses, butter, vanilla and egg until the dough is stiff. Cover the dough with plastic wrap and chill for 1 hour.
Lightly dust a clean surface with flour. Roll the dough to 1/4-inch thick and cut into desired shapes using a cookie cutter. Place the cookies on the prepared baking sheet about 2-inches apart. Bake for 10 to 12 minutes. Decorate as desired.
Recipe courtesy of Rosanna Pansino