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During a recent play date, my daughter and her friend wanted to bake cookies. They thought these gingerbread cookies looked like fun, but unfortunately the dough had to sit in the refrigerator for an hour before baking. By the time they were ready to be rolled, the kids had lost interest, and it was up to me to cut the cookies.


1/2 cup unsalted butter, softened
3/4 cup dark brown sugar
2 eggs
1/2 cup molasses
3 3/4 cups flour, plus extra for work surface
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 teaspoons baking soda
1/2 teaspoon salt

Using an electric mixer at low speed, cream together the butter and sugar until thoroughly combined. Add the eggs and molasses and mix until incorporated. Sift together the flour, ginger, cinnamon, cloves, nutmeg, baking soda and salt. Add the dry ingredients to the butter mixture and combine.
Wrap dough in plastic wrap and chill in the refrigerator for 1 hour, or until firm.
Heat oven to 350F. Line cookie sheets with parchment paper.
Allow dough to sit at room temperature until pliable, about 15 minutes. Take about 1/2 cup of dough at a time and roll it out on a floured surface until about 1/8 inch thick. Cut out shapes with cookie cutters.
Bake for 10 minutes or until just brown around the edges. Transfer to a wire rack to cool.

Recipe adapted from The Great Cookie Book, 2010