Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Basic Gingerbread Cookies with Tamara and Daniele 3.7 (13) 2 Reviews 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 November 21, 2017 Print Rate It Share Share Tweet Pin Email Yield: 16 large cookies 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 teaspoon finely ground black pepper 1 ½ teaspoons salt 2 large eggs 1 cup unsulfured molasses Royal Icing with Tamara and Daniele, optional Directions In a large bowl, sift together flour, baking soda, and baking powder. Set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Mix in spices and salt, then eggs and molasses. Add flour mixture; combine on low speed. Divide dough into thirds; wrap in plastic. Chill for at least 1 hour. Heat oven to 350 degrees. On a floured work surface, roll dough 1/8-inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Bake until crisp but not darkened, 8 to 10 minutes. Let cookies cool on wire racks, then decorate with royal icing, if desired. Rate it Print