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Gingerbread Cookies Gingerbread Cookies
Ingredients:
4 cups all-purpose flour
1 tsp. salt
1½ tsp. baking powder
½ tsp. baking soda
1 tsp. ground cinnamon
1½ tsp. ground cloves
2 tsp. ground ginger
1 tsp. ground nutmeg
16 tbsp. unsalted butter, at room temperature
1 cup sugar
1 cup molasses
1 large egg
Directions:
In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and spices to combine; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Mix in the molasses and egg until combined. Add in the dry ingredients and mix just until incorporated. Cover the bowl and chill the dough for at least one hour.
Preheat the oven to 350° F. Line baking sheets with parchment paper. Roll the dough out on a lightly floured work surface to about ¼-inch thickness. Cut into desired shapes with cookie cutters. Place the cookie shapes onto the prepared baking sheets, about 2 inches apart. Bake for 10 minutes, rotating the pans halfway through baking. Remove from the oven and let cool on the baking sheets for 10 minutes. Transfer to a wire cooling rack and let cool completely. Decorate as desired.
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• 2 cups all-purpose flour (spooned and leveled), plus more for rolling
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/3 cup packed dark-brown sugar
• 1/3 cup unsulfured molasses
• 1 large egg
• Decorating sugar or sprinkles (optional)
Directions
1. In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside. With an electric mixer, beat butter and brown sugar until smooth. Beat in molasses and egg. With mixer on low, add dry ingredients; mix just until a dough forms. Place dough on floured plastic wrap; pat into an 8-inch square. Wrap well; chill until firm, 1 to 2 hours.
2. Preheat oven to 350 degrees. Divide dough in half. Working with one half at a time (rewrap and refrigerate other half), place dough on floured parchment or waxed paper; roll out 1/8 inch thick, turning, lifting, and flouring dough (and rolling pin) as needed. Freeze dough (on paper) until firm, about 20 minutes.
3. Loosen dough from paper. Cut out shapes, and transfer to baking sheets. Decorate with sugar or sprinkles, as desired.
4. Bake until firm and edges just begin to darken, 10 to 18 minutes, depending on size. Cool completely on baking sheets.
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