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Molasses-Gingerbread Cookie Dough

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Molasses-Gingerbread Cookie Dough

This recipe for molasses-gingerbread cookie dough, orginally published in the December 2007 issue of Martha Stewart Living, is used to make Television's Gingerbread Town-Square Cake of 2007.

Ingredients

Makes enough for about 2 dozen town house cookies

  • 5 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 4 teaspoons ground ginger
  • 4 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cloves
  • 1 teaspoon freshly grated nutmeg
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 1 cup packed dark-brown sugar
  • 2 large eggs
  • 1 1/2 cups unsulfured molasses

Directions

  1. Whisk together flour, baking soda, salt, and spices in a medium bowl.
  2. Beat butter and sugar in the bowl of an electric mixer fitted with the paddle attachment at medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic wrap. Refrigerate for at least 1 hour before using.
From The Martha Stewart Show, December 2007

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