Nothing says the holidays like gingerbread cookies. These are very easy and really good.
Gingerbread Cookies
makes about 30 cookies
Ingredients:
3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 cup unsalted butter, at room temperature
1 1/4 cups firmly packed light brown sugar
1 large egg
2 tablespoons molasses
1 tablespoon finely grated fresh ginger
NOTE: I use heaping measurements for the ginger, cinnamon and allspice to ensure a flavorful cookie
Instructions:
Preheat oven to 350F.
In a bowl, whisk together the 3 cups flour, baking soda, baking powder, salt, ground ginger, cinnamon, and allspice. Set aside.
In a large bowl, using an electric mixer on medium-high speed, beat the butter and brown sugar until light and fluffy, about 2-3 minutes. Add the egg, molasses, and fresh ginger and beat on low speed until the egg is completely incorporated. Beating on low speed, slowly add the flour mixture and continue to beat until just incorporated, scraping down the sides of the bowl as needed.
Press the dough into a rough rectangle, wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour or up to overnight. (The dough can be wrapped well and frozen for up to one month).
Line baking sheets with parchment paper. On a lightly floured work surface, using a floured rolling pin, roll out the chilled dough until about 1/4 inch (6mm) thick. Using cookie cutters, cut the cookies into desired shapes. Using a metal spatula, transfer cookies to the cookie sheet, spacing them about 1 inch (2.5 cm) apart. Press the dough scraps together, roll out, and cut out additional shapes.
Bake one sheet at a time until the cookies begin to turn a shade darker around the edges and are firm to the touch, 12-15 minutes. Let cook on the sheets for 5 minutes. Transfer to wire racks and let cool completely, about 30 minutes.
Decorate the cookies as desired.
