gingerbread cookies

ngredients:
3 C flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 C butter, softened
1/2 C brown sugar
1 tsp allspice
2 tsp cinnamon
1/4 tsp ginger
1/2 tsp ground cloves
1/2 tsp pepper (optional)
3/4 tsp salt
1 egg
1/2 C molasses
In a medium bowl, sift together flour, baking soda and baking powder. In a large bowl, cream butter with brown sugar. Add spices, salt, egg and molasses. Scrape bowl as needed. Mix well. Add flour mixture. Mix just until combined.
Divide dough in half. Form each half into a ball, then press down to form a thick disc. Wrap well in plastic. Chill for at least 1 hour. You can keep this dough chilled in the fridge for up to several days or stored in the freezer for several months if wrapped well. I currently have several varieties of cookie dough in the freezer. Each dough is wrapped in plastic, then in foil and labeled with the type of dough, temperature and time to bake at. They are then tossed in a large sealable plastic bag. Overkill? I say better safe than sorry. Plus, this way they’re all stored together which makes them easy to find.


When your dough is firm, warm on a counter for 15-30 minutes before attempting to roll. Preheat oven to 350 degrees. Using a rolling pin, roll dough 1/4″ thick. Cut out shapes and transfer to a silpat or parchment lined baking sheet, spacing cookies at least 1″ apart. These don’t spread much so you can space them pretty close but you still want to be able to get in there with a spatula later so some space is always good.


Freeze tray for 15 minutes (10 for mini) or until firm. Bake for 12 minutes (7 for mini) or just until the edges appear to be getting darker. Let rest on the pan for 1-2 minutes before transfering to a cooling rack.
Store in an airtight container for up to a week. Decorate if desired with royal icing or frosting.
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