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I'd like to wish everyone the happiest Christmas, filled with cozy moments, friends, family, love, food, and lots of laughter! ♥
Gingerbread Cookies
adapted from Rose Levy Beranbaum
3 cups all purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup firmly packed brown sugar
12 Tablespoon unsalted butter
1/2 cup unsulfered molasses
1 large egg
Soften the butter. In a small bowl, sift together the flour salt baking soda and spices, then whisk together to mix evenly. In a mixing bowl cream the brown sugar and butter until fluffy. Add the molasses and the egg and beat in the flour mixture until incorporated.
Scrape the dough onto a sheet of plastic wrap and use the wrap to press the dough together to form a thick flat disc. Wrap it well and refrigerate it for at least 2 hours.
Place 2 oven racks in the upper and lower thirds of the oven and preheat to 350°F.
Roll out the dough to 1/8 inch thickness and place on greased cookie sheets 1 inch apart. Bake for 8 to 10 minutes or until firm to the touch and just beginning to color around the edges. DO NOT OVERBAKE. Cool on the sheets for 1 minutes and then transfer to cooling racks.
NOTE: I usually divide the disc into two pieces and always keep refrigerated what I'm not working with immediately. This dough can be very sticky so use plenty of flour for the rolling out. It makes a delicious gingerbread cookie that is not too spicy, not too molasses-y, and toothsome. You can always add more spices if you prefer a spicier cookie. The thicker you roll it, the softer they will be, and thinner will be crisper, but I like something that's in between.
These were iced with Wilton's Royal Icing in what looks like a glue bottle. ;)
