Gingerbread Cut-Out Cookie

• Vegetarian

• Produce

  • 3 tsp Ginger, ground

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 tsp Baking powder *omit if you do not want cookies to spread/rise
  • 1 cup Molasses

• Baking & Spices

  • 800 g All-purpose flour
  • 1 cup Brown sugar, packed dark
  • 3 tsp Cinnamon, ground
  • 1 tsp Cloves, ground
  • 1 tsp Salt

• Dairy

  • 250 g Butter, unsalted

Found on sweetopia.net

Ingredients

• 800 g all-purpose flour
• 1 teaspoon baking powder *omit if you do not want cookies to spread/rise
• 250 g unsalted butter
• 1 cup packed dark-brown sugar
• 2 large eggs
• 1 cup molasses
• 3 teaspoons ground cinnamon
• 3 teaspoons ground ginger
• 1 teaspoons ground cloves
• 1 teaspoon salt

Directions

• In the bowl of an electric mixer fitted with the paddle attachment; mix butter and brown sugar on medium speed until fluffy. Scrape down the sides of the bowl and spatula as needed.
• Mix in eggs, one at a time, and then molasses. Reduce speed to low. Scrape down bowl as needed.
• Sift together flour, spices and salt and add to bowl; mix on low until just combined. Note that you would sift in the baking powder here as well, if you arent concerned about the cookies spreading. Even environment and ingredients used affect baking, so if your dough is a bit sticky add flour until its soft to the touch but doesnt stick to your fingers.
• Roll dough out between parchment or the Dough E-Z mat, and let it rest by refrigerating until cold, about 1 hour.
• Preheat oven to 350 degrees Fahrenheit. Cut out cookie shapes and place on baking sheet lined with parchment paper, approximately 2 inches apart, and re-roll out dough and cut shapes as needed. Refrigerate until firm; at least 15 minutes to 1 hour.
• Bake cookies until lightly golden; 10 to 14 minutes, depending on the size and thickness of the cookie. Let cool on sheets on wire racks and serve as is or decorate with royal icing.