WGRS: Best Gingerbread Cookies in the World, reblogged

I hope it’s ok with Alice (and if it’s not, A, just delete this post!) but I thought I’d share her gingerbread cookie recipe and include in the Wedding Gift Recipe Series. I cut and pasted the recipe text from her personal blog.

Gingerbread cookies
from the Moosewood Dessert Book, p. 184
but modified to fit my equipment and temperament

Makes 24-36 cookies

A=
2.5 c white flour
1 tbsp unsweetened cocoa powder
pinch salt
1/2 tsp baking soda
4 tsp ground ginger
2 tsp ground cinnamon
1 tsp allspice
1 tsp ground nutmeg
1 tsp ground cloves
pinch cayenne pepper (less if you have kids with sensitive palates )

B=
1/2 c butter
1/2 c sugar

C=
1 egg
1/2 c unsulphered molasses

Sift together A in a bowl. In a separate bowl, like the one you use in your KitchenAid mixer, cream together B until light. Beat in C. Stir in A. If you’re using a KitchenAid, mix the heck out of it until it looks homogeneous – this will involve scraping off the beater a bunch of times. If you’re not using a mixer, using floured hands, push dough from sides to middle to forma ball that holds together. Cut dough in half; place one half on top of the other and push down. Repeat 3-4 times until all flour mixture is incorporated and dough forms a ball. (Easier to use the KitchenAid.) Wrap dough in plastic, and chill 30 min. (If you’re in a hurry, put the dough into a ziploc, form a rough cylinder. When you take the cylinder out of the fridge/freezer, you can slice the cookies.)

Preheat oven to 350ºF. Oil baking sheets, or line with parchment paper.

On a lightly floured surface, roll out dough 1/4″ thick. Using cookie cutters or the rim of a glass, cut out the cookies. Use a spatula to transfer the cookies to baking sheets. Bake 10-12 min until set and lightly browned at edges. Cool on rack and serve.

Prep time: 20 min
Baking time: 10-12 min/batch
Chilling time: 30 min.