Gingerbread Cookies
 These festive gingerbread cookies are fun to make and delicious to eat. Ingredients 2¾ cups all purpose flour, spooned into measuring cup and leveled-off 2 teaspoons baking soda Heaping ¼ teaspoon salt 2 teaspoons ground ginger 1 teaspoon ground cinnamon ½ teaspoon ground allspice ¼ teaspoon ground cloves ⅛ teaspoon freshly ground black pepper 1½ sticks (12 tablespoons) unsalted butter, softened ¼ cup plus 2 tablespoons granulated sugar ¼ cup plus 2 tablespoons packed dark brown sugar 1 large egg 6 tablespoons unsulphured molasses, such as Grandma's Original Royal icing or store-bought icing, for decorating 2¾ cups all purpose flour, spooned into measuring cup and leveled-off 2 teaspoons baking soda Heaping ¼ teaspoon salt 2 teaspoons ground ginger 1 teaspoon ground cinnamon ½ teaspoon ground allspice ¼ teaspoon ground cloves ⅛ teaspoon freshly ground black pepper 1½ sticks (12 tablespoons) unsalted butter, softened ¼ cup plus 2 tablespoons granulated sugar ¼ cup plus 2 tablespoons packed dark brown sugar 1 large egg 6 tablespoons unsulphured molasses, such as Grandma's Original Royal icing or store-bought icing, for decorating Instructions In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper. In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and sugars on medium speed until light and fluffy, about 2 minutes. Beat in the egg and molasses. Add the flour mixture and mix on low speed until combined. Divide the dough in half and shape into two discs. Wrap the discs in plastic wrap and chill in the refrigerator until firm, at least 1 hour or up to three days. Meanwhile, preheat the oven to 350°F ; set two racks near the middle of the oven. Line two baking sheets with parchment paper. Remove the dough from the refrigerator. (If the dough has been in the fridge for longer than an hour, you'll need to let it sit out at room temperature for 10 to 15 minutes and knead it briefly until it is supple enough to roll.) Place the dough on a lightly floured work surface. Dust more flour over the dough. Roll, turning and adding more flour under and over the dough as necessary, to about ⅛-inch thick (or for softer cookies, roll to ¼-inch thick). Cut out shapes with a cookie cutter and transfer the cookies to the prepared baking sheets, using a spatula if necessary. Gather the dough scraps and knead into a ball, then roll out and cut again, adding more flour as necessary. Repeat until scraps are used up. Bake the cookies, rotating the sheets from top to bottom and front to back midway through, for 8 to 10 minutes or until they feel firm. Let the cookies cool on the baking sheets for several minutes until set, then transfer to a rack to cool completely. Repeat with the remaining dough. When the cookies are completely cool, decorate with icing. Let the icing set completely, a few hours, then store in an airtight container for up to 4 days. Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. Shape it into 2 discs, wrap each in plastic wrap, and place them in a sealable bag. When ready to bake, thaw the dough until pliable and proceed with the recipe. The baked cookies can also be frozen for up to 3 months. Once cooled, store in an airtight container, separating layers with parchment paper or foil. Before serving, let the cookies thaw to room temperature. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper. In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and sugars on medium speed until light and fluffy, about 2 minutes. Beat in the egg and molasses. Add the flour mixture and mix on low speed until combined. Divide the dough in half and shape into two discs. Wrap the discs in plastic wrap and chill in the refrigerator until firm, at least 1 hour or up to three days. Meanwhile, preheat the oven to 350°F ; set two racks near the middle of the oven. Line two baking sheets with parchment paper. Remove the dough from the refrigerator. (If the dough has been in the fridge for longer than an hour, you'll need to let it sit out at room temperature for 10 to 15 minutes and knead it briefly until it is supple enough to roll.) Place the dough on a lightly floured work surface. Dust more flour over the dough. Roll, turning and adding more flour under and over the dough as necessary, to about ⅛-inch thick (or for softer cookies, roll to ¼-inch thick). Cut out shapes with a cookie cutter and transfer the cookies to the prepared baking sheets, using a spatula if necessary. Gather the dough scraps and knead into a ball, then roll out and cut again, adding more flour as necessary. Repeat until scraps are used up. Bake the cookies, rotating the sheets from top to bottom and front to back midway through, for 8 to 10 minutes or until they feel firm. Let the cookies cool on the baking sheets for several minutes until set, then transfer to a rack to cool completely. Repeat with the remaining dough. When the cookies are completely cool, decorate with icing. Let the icing set completely, a few hours, then store in an airtight container for up to 4 days. Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. Shape it into 2 discs, wrap each in plastic wrap, and place them in a sealable bag. When ready to bake, thaw the dough until pliable and proceed with the recipe. The baked cookies can also be frozen for up to 3 months. Once cooled, store in an airtight container, separating layers with parchment paper or foil. Before serving, let the cookies thaw to room temperature. Nutrition Information Powered by Serving size: 1 cookie without icing Calories: 78 Fat: 3 g Saturated fat: 2 g Carbohydrates: 11 g Sugar: 6 g Fiber: 0 g Protein: 1 g Sodium: 73 mg Cholesterol: 12 mg Serving size: 1 cookie without icing Calories: 78 Fat: 3 g Saturated fat: 2 g Carbohydrates: 11 g Sugar: 6 g Fiber: 0 g Protein: 1 g Sodium: 73 mg Cholesterol: 12 mg