Gingerbread Cookies Recipe

• 3 1/2 cups all-purpose flour, plus more for dusting the work surface
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon fine salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground clove
• 1 cup granulated sugar
• 8 tablespoons unsalted butter (1 stick), at room temperature
• 3/4 cup dark molasses, such as Grandmas Robust
• 1 large egg, at room temperature

1. Combine the flour, ginger, cinnamon, nutmeg, salt, baking soda, and clove in a large bowl.
2. Whisk to aerate and break up any lumps; set aside.
3. Combine the sugar, butter, and molasses in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until fluffy and light, about 2 minutes.
4. Scrape down the sides of the mixing bowl, add the egg, and mix until incorporated.
5. Add the dry ingredients and mix on low speed until moist throughout, about 2 minutes.
6. Turn the dough onto a dry, clean surface, divide it in half and form it into flat disks, cover in plastic wrap, and refrigerate until firm, at least 1 hour or up to 3 days.
7. Heat the oven to 350 degrees F and arrange a rack in the middle.
8. Line a baking sheet with parchment paper and set aside.
9. Place half of the dough on a lightly floured work surface and roll it out to 1/4-inch thickness.
10. Cut the dough into 3-inch round cookies and transfer to the prepared baking sheet.
11. Gather the remaining dough into a ball and place in the refrigerator for at least 15 minutes before rerolling.
12. Bake the cookies until the edges are brown but the centers are still soft, about 8 to 10 minutes.
13. Remove from the oven, let cool slightly on the baking sheet (about 2 minutes), then remove to a wire rack to cool completely.
14. Repeat with the remaining dough.

flour, ground ginger, ground cinnamon, ground nutmeg, salt, baking soda, ground clove, sugar, unsalted butter, dark molasses, egg

Taken from www.chowhound.com/recipes/gingerbread-cookies-11093 (may not work)