Rolled Gingerbread Cookies

By norsegal8

Ingredients

• 5 1/2 cups all-purpose flour
• 1 1/2 tsp. ground ginger
• 2 tsp. cinnamon
• 1 tsp. baking powder
• 1/2 tsp. cloves
• 1/2 tsp. nutmeg
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 1 cup unsalted butter, softened
• 1 cup light molasses
• 1/2 cup sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs
• 2 tsp. vanilla
• 2 Tbsp. cider vinegar
• coarse sugar

Preparation

Step 1

Whisk the flour, cinnamon, baking powder, cloves, nutmeg, salt and baing soda in a bowl to blend.

Beat the butter, molasses, both sugars, eggs, vanilla and vinegar in the bowl of an electric mixer. On low speed, beat in the flour mixture, one cup at a time, until a soft dough forms. Divide into thirds. Shape each third into a 1-inch thick disc, and wrap in plastic wrap. Chill for at least 4 hours or until firm.

Lightly dust one disc at a time with flour (keep the others chilled). Roll out between sheets of waxed paper to 1/4-inch thick. Slide on to a baking sheet and put in the freezer. Freeze for at least 15 minutes. Using floured cutters, cut out cookies. Put the cookies back on the baking sheet and freeze for 10 minutes. Reroll the scraps only once.

Heat the oven to 350 degrees. Line the baking sheets with nonstick foil.

Place the cookies one inch apart on lined baking sheets. Sprinkle with coarse sugar.

Bake 17 to 19 minutes for large cookies, or 13 to 15 minutes for smaller cookies. Cool slightly on the baking sheet; then move to a wire rack.