Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Gingerbread Gift Tags 3.0 (5) Add your rating & 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: 5 dozen Gift tags are all the sweeter when they happen to be crisp cookies. Eat them while the unwrapping takes place or hang them on a tree as ornaments. Ingredients 1 cup (2 sticks) unsalted butter, softened 1 cup packed dark-brown sugar 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1 ½ teaspoons ground cloves 1 teaspoon freshly ground pepper 1 ½ teaspoons salt 2 large eggs, room temperature ¾ cup plus 2 tablespoons dark unsulfured molasses 6 cups all-purpose flour, plus more for rolling Directions Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in spices and salt. Reduce speed to low; mix in eggs and molasses. Gradually mix in flour. Divide dough into thirds; shape into disks, and wrap in plastic. Refrigerate until firm, about 1 hour (up to 3 days). Preheat oven to 350 degrees. Roll out each piece of dough to 1/8 inch thick on lightly floured parchment paper. Transfer dough on parchment to baking sheets. Cover with another piece of parchment. Freeze until firm, about 15 minutes. Remove parchment. Cut out shapes, and transfer to parchment-lined baking sheets. (If dough becomes too soft, return to freezer until firm.) Using a very small round pastry tip (such as Ateco #7), make an 1/8-inch hole in top of each cookie for the ribbon. Cover with parchment; place another baking sheet on top to keep cookies flat while baking. Bake until golden brown, about 20 minutes. Let cool completely on wire racks; remove top sheets. Cook's Notes Cookies can be stored in airtight containers at room temperature up to 5 days before using. Rate it Print