Another worthy repost with updated pictures.
Classic Gingerbread Rolled Cookies
· 6 cups sifted all-purpose flourDirections
· 1 teaspoon baking soda
· ½ teaspoon baking powder
· 1 cup butter
· 1 cup packed dark-brown sugar
· 4 teaspoons ground ginger
· 4 teaspoons ground cinnamon
· 1½ teaspoons ground cloves
· 1½ teaspoons salt
· 2 large eggs
· 1 cup molasses
In a large bowl, sift together flour, baking soda, and baking powder. Set aside. In an electric mixer, cream butter and sugar until fluffy. Mix in spices and salt, then eggs and molasses. Add flour mixture and combine on low speed.
Divide dough in thirds and wrap in plastic and flatten into approximately 1” bricks. Chill for about 1 hour. Heat oven to 350°. On a heavily floured surface, roll dough 1/8”-1/4” thick (depending on preference). Cut into desired shapes. Transfer to ungreased baking sheets. If dough will not hold shape well, refrigerate cut-outs for 15 minutes before baking. If dough is too stiff to roll without cracking, allow to warm up before rolling and cutting.
Bake about 8 to10 minutes, until puffed but not darkened, or longer if you prefer crispier cookies. Allow cookies to cool on wire racks, and then decorate as desired.
As with all of my hand-piped cookies, I use royal icing. Need specifics? Ask Martha.