the holiday table :: gingerbread cookies

Who doesn’t like gingerbread cookies?  Everyone is required to love gingerbread cookies and if you don't...well, I’m willing to work through it with you.  Just be prepared.  My form of therapy includes lots of sugar and butter...and in this case, molasses, too. 

Arm yourself with a glass of milk and a large pair of stretchy yoga pants and we'll get down to business stat. 

Oh, and the rumor about town is that Santa is only accepting treats in the form of gingerbread men this year.  Picky guy, I know.  But at least he has good taste.  

Gingerbread Cookies

3 cups unbleached all-purpose flour, (plus extra for rolling out dough)
1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 cup unsalted butter, room temperature
1/2 cup dark brown sugar
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
3/4 teaspoon kosher salt
1 large egg
1/2 cup unsulfured molasses

1. In a large bowl, mix together the flour, baking soda, and baking powder; Set aside.
2. Place the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment and mix until light and fluffy.
3. Add cinnamon, ginger, cloves, and salt, then eggs and molasses. Mix until well-incorporated.
4. With the mixer on low speed, slowly add the flour mixture and mix until just combined.
5. Divide the dough in half.  Form the dough into two disks and wrap each disk in plastic. Refrigerate at least 1 hour or overnight.
6. When ready to bake the cookies, preheat your oven to 350F. Roll out the first disk of dough between two pieces of lightly floured plastic wrap to 1/4-inch thick. Cut into desired shapes and place on a parchment lined baking sheet.  At this point, it helps to freeze or refrigerate the baking sheet briefly to firm up the dough, about 15 minutes. Repeat with remaining dough.
7. Bake cookies in the middle of your oven until crisp but not dark, about 12 to 14 minutes. Allow the cookies cool on the baking sheet for 5 minutes, then remove to wire racks to cool completely.