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Gingerbread Cookies

Source: Martha Stewart Living, February 1996

Ingredients

  • 6 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 pound (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 teaspoon finely ground black pepper
  • 1 1/2 teaspoons salt
  • 2 large eggs
  • 1 cup unsulfured molasses

Directions

  1. In a large bowl, sift together flour, baking soda, and baking powder. Set aside.

  2. In an electric mixer, cream butter and sugar until fluffy. Mix in spices and salt, then eggs and molasses. Add flour mixture; combine on low speed. Divide dough in thirds; wrap in plastic. Chill for at least 1 hour.

  3. Heat oven to 350dehrees. On a floured work surface, roll dough 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Bake 8 to 10 minutes, or until crisp but not darkened. Let cookies cool on wire racks, then decorate as desired.

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