Gingerbread Cookies
The dough is suitable for making gingerbread houses as well as cookies. It has a nice gingery bite, which serves it well when blanketed with sweet royal icing. But if you prefer a milder flavor, you can decrease the amount of ginger to 2 teaspoons. Make sure the butter is quite soft before mixing the dough.
Ingredients
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ground cloves
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ¾ cup molasses
Instructions
- In a separate bowl, whisk both flours, ginger, cinnamon, salt, baking soda, and cloves together and set aside. In a large mixing bowl, beat the softened butter, brown sugar, and molasses together. Add the flour mixture and beat until all the ingredients are incorporated. Wrap the dough in plastic wrap and chill at least 1 hour.
- Preheat the oven to 350°F. Line several cookie sheets with parchment paper or silicone liners. Roll out the dough on a lightly floured counter to ¼-inch thickness, cut with your favorite Ann Clark cookie cutters, and then transfer the cookies on prepared cookie sheets. If you like, use a drinking straw to make a hole near the top of each cookie so they can be hung after decorating. Bake about 10 minutes, or until the tops look dry and the edges have just begun to brown. Let the cookies cool slightly on the cookie sheets, then transfer to a wire rack to cool completely before decorating with royal icing and candies.
