Crisp Gingerbread Cookies
These crunchy, spiced cookies are just right for the holidays.
- Yield: Makes 16 large cookies
Source: Martha Stewart Living, December/January 1997/1998
- 6 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter
- 1 cup dark-brown sugar, packed
- 4 teaspoons ground ginger
- 4 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1 1/2 teaspoons salt
- 1 teaspoon finely ground pepper
- 2 large eggs
- 1 cup unsulfured molasses
In a large bowl, sift together flour, baking soda, and baking powder. Set aside.
In bowl of electric mixer, cream butter and brown sugar until fluffy. Mix in spices, salt, and pepper, then eggs and molasses. Add in flour mixture on low speed. Divide into thirds; wrap in plastic. Chill at least 1 hour.
Heat oven to 350 degrees. On a floured work surface, roll out dough 1/8 inch thick. Cut into desired shapes. Transfer to baking sheets lined with Silpat mats; refrigerate until firm, 15 minutes. Bake 8 to 10 minutes, or until crisp but not darkened. Cool on wire racks, and decorate.