Gingerbread

Gingerbread cookie dough chilling in the refrigerator.

Today I'm creating some sample gingerbread snowflake cookies for our cookie box presale on December 2nd. The scent of spicy gingerbread is just the thing to get me in the spirit of happy holiday baking.

I've experimented with lots of recipes and my favorite is this one from Martha Stewart. The dough is forgiving and sturdy yet tender and delicious. The addition of a teaspoon of fine ground black pepper is unexpected but adds a nice spicy dimension.

I also like that one batch yields more than three dozen 3-inch cookies.

Gingerbread Cookie Dough
 6 cups all-purpose flour, plus more for work surface
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter
1 cup packed dark-brown sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground pepper
1 1/2 teaspoons coarse salt
2 large eggs
1 cup unsulfured molasses

Sift together flour, baking soda, and baking powder into a large bowl. Set aside.

Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.

Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. With cookie cutters, cut into desired shapes. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.

Bake cookies until crisp but not dark, 10 to 14 minutes. Let cool on sheets on wire racks.