Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Crisp Gingerbread Cookies Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 19, 2020 Rate PRINT Share Close Yield: 16 large cookies These crunchy, spiced cookies are just right for the holidays. Cook Mode (Keep screen awake) Ingredients 6 cups sifted all-purpose flour 1 teaspoon baking soda ½ teaspoon baking powder 1 cup (2 sticks) unsalted butter 1 cup dark-brown sugar, packed 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1 ½ teaspoons ground cloves 1 ½ teaspoons salt 1 teaspoon finely ground pepper 2 large eggs 1 cup unsulfured molasses Directions 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. Originally appeared: Martha Stewart Living, December/January 1997 Rate It PRINT