- 36
Ingredients
- 2 3/4 C Flour
- 3/4 t baking soda
- 2 t ginger
- 1 1/2 t cinnamon
- 1/4 t cloves
- 1/4 t salt
- 1/2 C unsalted butter, softened
- 1/2 C light brown sugar
- 1 large egg
- 1/2 C molasses
Preparation
Step 1
Makes about 32 assorted-size cookies
Directions:
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
Using a stand mixer on low, beat the butter and sugar together until smooth and well combined. Beat in egg until combined, and then molasses.
Add the flour mixture, about a third at a time, scraping sides of the bowl as necessary, until well-combined.
Divide the dough into thirds, and wrap in plastic wrap or place in lightly greased zip lock bags. Refrigerate for at least 2 hours, or overnight, if possible. The colder the dough is, the easier it is to work with, and the longer it rests in the fridge, the better the flavors can blend and develop.
Preheat oven to 350 degrees. Lightly flour a sheet of parchment paper the size of your cookie sheet. Using a very well-floured rolling pin, roll part of the cold dough out onto the sheet of parchment paper to about 1/8" thick (the thinner you roll the dough, the better the cookies will hold their detail). Using cookie cutters dipped in flour, cut cookies about an inch apart. Gently peel the excess dough away from the cut cookies and set excess dough aside to re-roll. Slide parchment paper with cookies onto cookie sheet.
While one pan of cookies bakes, you can prepare the next pan for baking. Always return any dough you're not using at the moment to the fridge to keep it cold. Once the dough gets warm, it softens and is harder to work with. It's better to keep the dough cold than to add a lot of flour.