Ingredients for… it all depends on the size of your cookie cutters
2 ¾ cups of all purpose flour
2 ½ Tsp. of baking power
½ Tsp. of salt
1 ½ Tbs. of ground ginger
1 ½ Tbs. of ground cinnamon
½ Tsp. of freshly grated nutmeg
1 stick (8 Tbs.) of unsalted butter
2/3 of cup of brown sugar
1 egg
1 Tsp. of vanilla
1/3 cup of molasses
Have all ingredients at room temperature. In a bowl, mix the flour, baking powder, salt and the spices. In another bowl, with an electric mixer, beat the butter and sugar for 3 minutes. Add the egg, vanilla and keep beating on medium speed until incorporated. Add the molasses and keep beating until the mixture is uniform. Turn off the mixer and add the dry ingredients. Beat on low speed until blended. Divide the dough into two portions. Make a flat disk with each portion, cover them with plastic wrap and refrigerate for at least one hour.
Preheat the oven to 350F. Line two baking sheets with parchment paper. On a floured surface, unwrap one of the dough disks and sprinkle it with flour. With a rolling pin, roll out the dough until ¼ inch thick. Cut the cookies and arrange them on the prepared baking sheets, spacing them about 1 inch apart. Repeat this process with the second disk. Bake until the cookies are light brown in the edges, 10 to 12 minutes. Remove from the oven, transfer to a rack and let cool.
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