This holiday season is the perfect time to bake gingerbread cookies. They are a delightful treat to enjoy yourself or share with others. I follow Martha Stewart’s gingerbread cookie recipe.
2 cups all-purpose flour, plus more for rolling
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup packed dark-brown sugar
1/3 cup unsulfured molasses
1 large egg
In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside. With a KitchnAid or electric mixer, beat butter and brown sugar until smooth. Beat in molasses and egg. With mixer on low, add dry ingredients; mix just until a dough forms. Place dough in a floured plastic wrap; pat into an 8 inch square. Wrap well and chill until firm, 1 to 2 hours.
Preheat oven to 350 degrees. Divide dough in half. Working with one half at a time (rewrap and refrigerate other half), place dough on floured parchment or waxed paper; roll out 1/8 inch thick, turning lifting, and flouring dough (and rolling pin) as needed. Freeze dough (on paper) until firm, about 20 minutes.
Loosen dough from paper. Cut out shapes, and transfer to baking sheets. Decorate with sugar or sprinkles, as desired.