Featured in: The Edible Art of Decorated Cookies
Ingredients
- •360 grams (3 cups) all-purpose flour, plus more for dusting
- •½ teaspoon baking soda
- •¼ teaspoon baking powder
- •113 grams (8 tablespoons/1 stick) unsalted butter, softened
- •107 grams (½ cup, packed) dark-brown sugar
- •2 teaspoons ground ginger
- •2 teaspoons ground cinnamon
- •1 teaspoons ground cardamom
- •¾ teaspoon ground cloves
- •½ teaspoon freshly ground pepper
- •¾ teaspoon coarse salt
- •1 large egg
- •255 grams (¾ cup) unsulfured molasses
Preparation
Sift flour, baking soda, and baking powder into a medium bowl; set aside.
Mix butter and sugar with an electric mixer on medium speed until fluffy, about 2 minutes; mix in spices and salt. Mix in egg and molasses, occasionally scraping down the sides of the bowl. Add flour mixture; mix on low speed until combined. Divide dough in half; pat it into two disks. Wrap in plastic wrap; refrigerate for 1 hour.
Preheat oven to 177°C (350°F).
Roll out dough to .3 to .6 cm (1/8 to 1/4 inch) thick on a lightly floured surface. Using floured boy/girl cutters, cut out shapes. Press currants (raisins, M&Ms, etc.) into the dough to create eyes and/or buttons. Chill.
Bake until cookies are set, and edges are just starting to brown, 10 to 12 minutes. Cool completely before decorating.
