Gingerbread Cookies

Slightly adapted from a recipe by Martha Stewart

2 cups whole wheat pastry flour
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup (1 stick) butter, softened
1/2 cup packed dark-brown sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon salt
1 large egg
1/2 cup unsulfered molasses

In a large bowl, whisk together flour, baking soda and baking powder.  Set aside.

In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy.  Mix in spices and salt, then egg and molasses.  Add flour mixture; combine on low speed. Divide dough in half.  Form each half into a smooth ball, wrap each ball in plastic, and press each one down slightly into a fat disc.  Chill for at least 1 hour.

Heat oven to 350 degrees F. On a floured work surface, roll dough 1/8″ thick. Cut into desired shapes.  Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes.  Bake until crisp but not darkened, 8 to 10 minutes. Let cookies cool on wire racks, then decorate as desired.

If you’re in a hurry, just slice the disk of dough into 4 logs, then slice the logs into thin pieces.  Dredge in granulated sugar and place on a baking sheet.  Bake for 8 minutes.

Published in: on December 21, 2011 at 10:39 am  Leave a Comment  

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