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Gingerbread Cookies




Source of Recipe


Aida Mollenkamp


List of Ingredients




3 1/2 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground clove
1 cup granulated sugar
8 tablespoons unsalted butter (1 stick), at room temperature
3/4 cup dark molasses, such as Grandma’s Robust
1 large egg, at room temperature


Recipe



Combine flour, ginger, cinnamon, nutmeg, salt, baking soda, and clove in a large bowl. Whisk to aerate and break up any lumps; set aside.

Combine sugar, butter, and molasses in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until fluffy and light, about 2 minutes.

Scrape down the sides of the mixing bowl, add egg, and mix until incorporated. Add dry ingredients and mix on low speed until moist throughout, about 2 minutes. Turn dough onto a dry, clean surface, divide in half and form into flat disks, cover in plastic wrap, and refrigerate until firm, at least 1 hour or up to 3 days.

Heat the oven to 350°F and arrange a rack in the middle. Place half of the dough on a lightly floured work surface and roll out to 1/4-inch thickness.

Cut dough into 3-inch round cookies and transfer to a parchment-lined baking sheet. Gather remaining dough into a ball and place in the refrigerator for at least 15 minutes before rerolling.

Bake cookies until edges are brown but centers are still soft, about 8 to 10 minutes. Remove from the oven, let cool slightly on the baking sheet (about 2 minutes), then remove to a rack to cool completely. Repeat with remaining dough.

YIELD: 42 3-inch Cookies