The gingerbread man has become tantamount with Christmas. Aside from candy canes and hot chocolate, there is one food that has a bit of a question mark during the holiday season – gingerbread. Have you ever wondered this how this delicious food became such a popular winter favorite?

Old-fashioned laws restricted ginger as it was used medicinally. According to Epicure & Culture, gingerbread was sacred. The only time it was allowed to be made by the public was during Christmas and Easter. Gingerbread was a restricted food however at the holidays these regulations were relaxed, and people could use ginger and bake gingerbread in their own at home. It was an incredibly special treat! 

Palm Beach County here is a remarkably simple, gingerbread recipe a try this holiday season. Put a unique Southeast Florida twist on gingerbread cookies by using a palm tree cookie cutter and decorate.

Gingerbread Cookies

1 roll (16.5 oz) Pillsbury refrigerated sugar cookie dough  

3 tablespoons mild molasses

¼ cup all-purpose flour  

¾ teaspoon ground cinnamon 

¾ teaspoon ground ginger 

½ teaspoon ground allspice 

¼ teaspoon ground cloves 

In large bowl, crumble cookie dough; stir in molasses. Add remaining ingredients; mix thoroughly with hands. 

Divide dough in half; form into two disks and wrap in plastic wrap. Refrigerate 1 to 2 hours or until thoroughly chilled.

Heat oven to 375°F. On floured surface, roll 1 dough disk 1/4 inch thick. Cut with floured 2 1/2- to 3-inch gingerbread man or palm tree cookie cutters. On ungreased cookie sheet, place cutouts 2 inches apart. Repeat for remaining dough, rerolling leftover pieces, as necessary. Bake 7 to 9 minutes or until cookies are set and light golden brown around edges. Cool on cookie sheet 3 minutes; remove to cooling rack to cool completely, about 20 minutes. 

Decorate your gingerbread cookies with cookie icing, candy sprinkles or candy.