In a large bowl, beat together butter and sugar until light and fluffy. Beat in eggs and molasses. In another bowl, sift together flour, baking soda, baking powder, ginger, cinnamon, cloves and salt. Stir flour mixture into butter mixture. Divide dough into thirds and wrap each third in plastic wrap. Chill for about 1 hour.
Roll dough 1/8 inch thick between two pieces of waxed paper. Cut into shapes with cookie cutters. Transfer shapes to ungreased cookie sheets. Refrigerate for 15 minutes. Bake for 8-10 minutes or until crisp but not dark. Allow to cool on the cookie sheet, then move to wire racks to cool completely.
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Classic Gingerbread Cookies
Serves 2 dozen
Ingredients:
1 cup unsalted butter
1 cup dark-brown sugar, packed
2 eggs
1 cup molasses
6 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon baking powder
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoons salt
Directions:
Preheat oven to 350° F.
In a large bowl, beat together butter and sugar until light and fluffy. Beat in eggs and molasses. In another bowl, sift together flour, baking soda, baking powder, ginger, cinnamon, cloves and salt. Stir flour mixture into butter mixture. Divide dough into thirds and wrap each third in plastic wrap. Chill for about 1 hour.
Roll dough 1/8 inch thick between two pieces of waxed paper. Cut into shapes with cookie cutters. Transfer shapes to ungreased cookie sheets. Refrigerate for 15 minutes. Bake for 8-10 minutes or until crisp but not dark. Allow to cool on the cookie sheet, then move to wire racks to cool completely.
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