Gingerbread Cookies

  in Desserts, Recipes, Vegetarian

6 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon ground ginger
1 tablespoon cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon nutmeg
1 teaspoon sea salt
1 cup butter, softened
1 cup packed brown sugar
2 eggs
1 cup molasses

  1. Whisk together flour, baking soda, baking powder, spices and salt in a large bowl and set aside.
  2. Beat butter and brown sugar together in a large bowl until fluffy. Stir in eggs and molasses. Add flour mixture, mixing until just combined.
  3. Divide dough into thirds and wrap dough balls in plastic. Refrigerate until firm, one hour or up to two days.
  4. Preheat oven to 350 degrees. Roll out dough to 1/4 inch thick on a lightly floured work surface. Cut into shapes of your choice using cookie cutters. Lay on baking sheets lined with parchment paper and refrigerate again about 15 minutes.
  5. Bake until crisp but not darkened, about 12-13 minutes. Let cool on sheets.
  6. Decorate with icing if desired.

To make icing, mix 1 cup powderd sugar with 4 teaspoons milk. DIY Piping bag: Pour into a plastic bag and cut off the tip of one corner.