Molasses-gingerbread Cookies

Total Time: 12 mins Cook Time: 12 mins

Ingredients

• 5 1/2 cups all-purpose flour, plus more for dusting
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 4 teaspoons ground ginger
• 4 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1 teaspoon freshly grated nutmeg
• 1 cup unsalted butter, room temperature
• 1 cup packed dark brown sugar
• 2 large eggs
• 1 1/2 cups unsulphured molasses

Recipe

• 1 whisk together flour, baking soda, salt, and spices in a medium bowl.
• 2 beat butter and sugar with a mixer on medium-high speed until fluffy. add eggs, 1 at a time, beating well after each addition. beat in molasses. reduce speed to low. gradually add flour mixture, and beat until just combined. divide dough into 3 portions, and wrap each in plastic. refrigerate for 1 hour.
• 3 preheat oven to 350 degrees. on a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. brush off excess flour. slide dough and parchment onto baking sheets, and freeze for 15 minutes.
• 4 cut out desired shapes. transfer to parchment-lined baking sheets, and freeze for 15 minutes.
• 5 bake cookies for 6 minutes. remove sheets from oven, and tap them firmly on counter to flatten cookies. return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. let cool on sheets on wire racks.