Gingerbread Cookies

Makes 36 medium cookies

Hands-On Time 25 min

Total Time 1 hr 15 min

INGREDIENTS
1.

2 3/4cups all-purpose flour, spooned and leveled, plus more for the work
surface

2.
3.

1 1/4teaspoons ground ginger

4.
5.

1teaspoon ground cinnamon

6.
7.

1/2teaspoon baking soda

8.
9.

1/4teaspoon ground cloves

10.
11.

1/4teaspoon kosher salt

12.
13.

1/2cup (1 stick) unsalted butter, at room temperature

14.
15.
16.

2/3cup granulated sugar

17.

1/2cup molasses

18.
19.

1large egg

20.
21.

1cup confectioners' sugar

DIRECTIONS

1.

Heat oven to 350 F. In a large bowl, whisk together the flour, ginger,
cinnamon, baking soda, cloves, and salt.

2.

Using an electric mixer, beat the butter and granulated sugar until
smooth. Add the molasses and egg and beat until fluffy, about 2 minutes.

3.

Reduce the mixer speed to low and gradually add the flour mixture,
mixing until just incorporated. Shape into a disk. Wrap in plastic wrap and
refrigerate until firm, at least 30 minutes.

4.

On a floured surface, roll the dough to inch thick. Using cookie

cutters, cut into shapes; place on parchment-lined baking sheets.

5.

Bake until firm, 10 to 12 minutes. Cool slightly on baking sheets, then

transfer to wire racks to cool completely.

6.

Place confectioners sugar in a small bowl; gradually whisk in 1

tablespoon water until a thick icing forms. Transfer to a resealable plastic
bag and snip a small hole in one corner. Decorate cookies as desired and let
set.

7.

Store in an airtight container at room temperature for up to 1 week.