1 1/4 cups sugar
3 tablespoons mild molasses
3 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon baking soda
10 ounces vanilla or chocolate-flavored candy coating (almond bark)
Decorator sprinkles or coarsely crushed starlight mint candies
10 (8- to 10-inch) thin wooden skewers, if desired
Large red and green gumdrops, if desired
Heat oven to 350°F.
Combine sugar, butter, egg and molasses in bowl; beat at medium speed until creamy. Add all remaining cookie ingredients; beat at low speed until well mixed.
Press dough into ungreased 13x9-inch baking pan. Bake 18-22 minutes or until lightly browned around edges. Cool completely. Cut with 1 1/2-inch cookie cutters.
Melt candy coating according to package directions. Dip top of each cookie into melted candy coating. Place onto waxed paper, coating-side up. Immediately sprinkle with decorator sprinkles or crushed candies. Let stand until coating is set.
decorated cookies onto each skewer, if desired. Top skewer with gumdrop or additional cookie, as desired.
- Cut gingerbread into 1- or 1 1/2-inch squares, triangles or diamonds.
- Keep candy coating warm while dipping cookies.