Food & Cooking Recipes Gingerbread Gift Tags Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 30 to 40 Use gingerbread dough to make personalized cookie tags with gifts. Ingredients ½ pound (2 sticks) unsalted butter 1 cup packed dark brown sugar 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1 ½ teaspoons ground cloves 1 teaspoon finely ground black pepper 1 ½ teaspoons salt 2 large eggs ¾ cup plus 2 tablespoons unsulfured molasses 6 cups all-purpose flour Directions In an electric mixer, use the paddle attachment to cream butter and sugar until fluffy. Mix in ginger, cinnamon, cloves, pepper, and salt. Beat in eggs and molasses. Add flour; mix on low speed to combine. Divide dough into thirds, press to flatten, and wrap in plastic. Transfer to refrigerator and chill for at least 1 hour. Heat oven to 350 degrees. Flour 2 pieces of parchment. Roll out each piece of dough to 1/8 inch on the floured parchment. Cover with another sheet of parchment and place in freezer for 15 minutes. Remove from freezer and use cookie cutters to cut into desired shapes. Using a spatula, transfer shapes to a parchment-lined baking sheet. (Do not move shapes again; if the dough becomes too soft to work with, return to freezer until firm.) If desired, use alphabet cookie cutters to cut initials from the centers of the cookies. Make an 1/8-inch hole for the ribbon (a #7 round pastry tip works well). Cover cookies with parchment; place a second baking pan on top to keep them flat while baking. Bake until lightly browned, about 35 minutes for a single batch in center of oven, or 40 to 45 minutes with 2 batches in oven, rotating them twice between shelves. Transfer to a wire rack; do not remove top pan until cookies are cool, about 20 minutes. Rate it Print