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Classic Gingerbread Cookies
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These cookies have the heavenly smell of the holidays and make great ornaments. Use a bamboo skewer to form a hole before baking. Use scraps to create three-dimensional designs.
Hands on time: 40 minutes Total time: 1 hour and 30 minutes Serves: Makes 3 dozen (5-inch) cookies
Ingredients:
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6 cups all-purpose flour, sifted
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed brown sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon ground nutmeg
1 1/2 teaspoons salt
2 eggs
1 cup unsulfured molasses
Instructions:
In a bowl, whisk together flour, baking soda and baking powder. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until fluffy. Mix in ginger, cinnamon, cloves, nutmeg and salt. Add the eggs, one at a time, and molasses. Add flour mixture; combine on low speed. Divide dough in thirds; wrap in plastic. Chill for at least 1 hour.
Preheat oven to 350 degrees. On a floured work surface, roll dough 1/8-inch thick. Cut into desired shapes. Transfer to baking sheets lined with parchment. Refrigerate until firm, about 15 minutes. Bake until crisp but not darkened, 8 to 10 minutes. Let cookies cool on wire racks, then decorate as desired.
Using an electric mixer on medium speed, beat the butter and sugar until fluffy. Mix in ginger, cinnamon, cloves, nutmeg and salt. Add the eggs, one at a time, and molasses. Add flour mixture; combine on low speed. Divide dough in thirds; wrap in plastic. Chill for at least 1 hour.
Preheat oven to 350 degrees. On a floured work surface, roll dough 1/8-inch thick. Cut into desired shapes. Transfer to baking sheets lined with parchment. Refrigerate until firm, about 15 minutes. Bake until crisp but not darkened, 8 to 10 minutes. Let cookies cool on wire racks, then decorate as desired.
Nutrition:
Per cookie: 174 calories (percent of calories from fat, 30), 3 grams protein, 27 grams carbohydrates, 1 gram fiber, 6 grams fat (3 grams saturated), 26 milligrams cholesterol, 141 milligrams sodium.
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