Halloween Gingerbread Cookies
These spicy cookies become hard when cool, making them easy to decorate and sturdy enough to package as Halloween treats.
- Yield: Makes about 2 1/2 dozen
Source: Martha Stewart Living, October 1995
- 6 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 pound (2 sticks) unsalted butter
- 1 cup packed dark brown sugar
- 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 1/2 cups unsulfured molasses
- Royal Icing for Halloween Gingerbread Cookies, for decorating
In a large bowl, sift together flour, baking soda, and baking powder. Set aside.
In an electric mixer with the paddle attachment, cream the butter and sugar together until fluffy. Mix in ginger, cinnamon, cloves, pepper, and salt. Beat in eggs and molasses. Add flour mixture and mix on low speed to thoroughly combine. Divide the dough in thirds and wrap in plastic. Chill for at least 1 hour.
Heat oven to 350 degrees. On a floured work surface, roll dough to 1/8 inch thick. Using cardboard templates, cut dough into desired shapes. Transfer to ungreased baking sheets and chill until firm, about 15 minutes. Bake 8 to 10 minutes, or until crisp but not darkened. Let cool on wire racks, and decorate.