Ingredients: |
Ingredients: 1 ½ sticks unsalted butter
1 ⅔ cups sugar
1 orange, zested (optional)
4 cups all-purpose flour, plus 1/2 cup additional for rolling, if needed
1 ½ teaspoons baking powder
½ teaspoon baking soda
2 tablespoons ground dry ginger
1 teaspoon ground nutmeg
¼ teaspoon ground allspice
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
½ teaspoon kosher salt
2 eggs
½ cup dark molasses
1 cup powdered sugar
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Directions: |
Directions:In the bowl of an electric mixer fitted with a paddle, add the butter, sugar and orange zest and beat until smooth, 5 to 8 minutes. Meanwhile, in a medium bowl, sift together the flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend. Set aside. In another bowl, whisk together the eggs, molasses.
Preheat the oven to 350 degrees F. When the butter and sugar mixed, add the dry ingredients. Add the egg mixture and when blended, remove the bowl from the machine. Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes. Repeat with the second half. This step will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it.
Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about ¼ inch thick. Lightly flour the cookie cutters and cut the shapes, making as few scraps as possible. Use a metal spatula to gently transfer them to a baking sheet. Bake 8 to 10 minutes per tray or 10-12 minutes for very large cookie shapes. |
This recipe for Gingerbread Cookies is from