Gingerbread Cookies

3 1/2 cups all-purpose flour
1 tablespoon ground ginger
3 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
3/4 cup packed muscovado or dark brown sugar
1/2 cup butter, softened
2 large eggs
1/4 cup molasses
To decorate:
granulated sugar
candies
icing
frosting
chocolate for melting

In a large bowl, whisk together flour, ginger, cinnamon, baking soda, cloves, nutmeg and salt. Set aside.

Cream together brown sugar and butter in a stand mixer for 2 minutes. Add in eggs and molasses and stir until combined. Mix in flour and spices and mix until a soft dough forms and the dry ingredients are incorporated. Split the dough into two balls, wrap in plastic wrap and chill in the refrigerator for 1-2 hours.

For Cut-Outs:

Lightly flour a flat surface. Roll out gingerbread dough and cut into shapes and then place on a parchment-lined baking sheet. Preheat oven to 350º F and chill the dough on the baking sheet while the oven preheats. Bake for 8-10 minutes until edges just start to brown. Allow to cool completely. Decorate with icing and sprinkles.

For Sugared Cookies:

Preheat oven to 350º F. Scoop chilled dough into 1″ balls, rolling until uniform with hands. Roll the cookie balls in granulated sugar to coat. Bake on a parchment-lined sheet for 10-12 minutes or until edges just start to brown. Cool on a wire rack.

For Dipped Cookies:

Lightly flour a flat surface. Roll out gingerbread dough and cut into 1-2″ shapes and place on a parchment-lined baking sheet. Preheat oven to 350º F and chill the dough on the baking sheet while the oven preheats. Bake for 8-10 minutes until edges just start to brown. Allow to cool completely. Once cooled, melt chocolate or white chocolate in a double boiler. Dip half of each cookie into the chocolate and then allow to cool and set completely on a wax paper or parchment-lined baking sheet

For Cookie Cups:

Lightly flour a flat surface. Roll out gingerbread dough and cut into circles, 2-3″ across. Lightly press circles over the bottom side of a mini muffin tin. Chill in the freezer while you preheat oven to 350º F. Bake for 8-10 minutes until edges just start to brown. Cool slightly and then use a knife to pop them off the muffin cups. Allow to cool completely. Fill with a scoop of ice cream and sprinkles, if desired, before serving.


Makes approximately 3 dozen cookies.