Spicy Gingerbread Roll-Out Cookies
Adapted from Smitten Kitchen
Rich, spicy, and great for rolling into a variety of shapes, including cats! You can also build a variety of novelty shapes with the dough, which doesn’t spread during baking. The cookies are strong enough to make a gingerbread house too.
Makes about: 50 cookies (depends on size—but makes quite a bit!)
Prep time: 10 minutes (mix); 1 hour (fridge); 30+ minutes (cutting shapes)
Bake time: 12-14 minutes per batch
6 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
4 tsp ground ginger
4 tsp ground cinnamon
1 ½ tsp ground cloves
1 tsp finely ground pepper
1 ½ tsp salt
1 cup unsalted butter, room temperature
1 cup dark-brown sugar
2 large eggs
1 cup molasses
1. Preheat oven to 350F.
2. Cream butter until smooth.
3. Stir in brown sugar and molasses. Stir until smooth.
4. Beat in eggs.
5. Mix in baking soda, baking powder, ginger, cinnamon, cloves, pepper, and salt. Stir until fully combined.
6. Stir in flour, cup by cup. If dough becomes too dry, stop adding flour.
7. Divide dough into thirds and wrap in plastic. Refrigerate for ~1 hour (freezer works faster), until dough is firm. When the dough is too soft, you cannot roll it out.
8. Roll out dough to about ~1/4 inch thick. To roll, you can flour a flat surface and roll out the dough. Or, for easy clean-up, you can roll the dough between two sheets of parchment paper. This keeps everything very clean (fewer things to clean!)
9. Using the desired cookie cutter, press into the dough and make desired shapes.
10. Bake cookies for 12-14 minutes in the oven, until crisp. Let cool before frosting.