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Gingerbread Cookies




Source of Recipe


Turning Leaf


List of Ingredients




3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
3/4 teaspoon freshly ground pepper
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup unsalted butter, cut into pieces, plus more, softened, for cookie sheets
1/2 cup sugar
1/2 cup light (mild) molasses
2 teaspoons grated orange zest



Recipe



1. In a large bowl, combine flour, cinnamon, ginger, baking soda, pepper, cloves, and salt. In a medium saucepan, heat butter, sugar, and molasses over medium heat, stirring occasionally, until butter is melted. Remove pan from heat; stir in orange zest. Pour into flour mixture; stir. Add egg; stir until smooth. Let stand 10 minutes.

2. Divide dough in half. While still warm, roll each dough half 1/8 inch thick between 2 sheets of waxed paper. Refrigerate on cookie sheets at least 1 hour or overnight.

3. Preheat oven to 350°F. Butter 2 large cookie sheets. Remove wax paper, and cut out dough with 3-inch cookie cutters. Transfer cutouts to prepared cookie sheets. Bake 10 to 12 minutes. Transfer cookies to wire racks and cool completely. Reroll scraps and refrigerate; repeat cutting and baking. Decorate as desired.