Serves: Yields 4 dozen large cookies
- 5 cups all-purpose flour
- 1 teaspoon baking soda
- 1-½ teaspoons baking powder
- 1 cup (8-ounces) unsalted butter, room temperature
- 1 cup dark brown sugar packed
- 2 medium eggs
- 1 cup molasses
- 2 teaspoons cinnamon
- 4 teaspoons ground ginger
- 2 teaspoons all-spice
Procedures:In a small bowl sift together flour, baking soda and baking powder and set aside.
In a stand mixer, fitted with a paddle attachment, on medium-high speed, cream butter and sugar until light and fluffy, about 4 minutes. Decrease speed to low and add molasses, spices and salt. Mix until well combined, about 1 minute. With mixer on low speed, add flour mixture and thoroughly combine.
Divide the dough in equal thirds, wrap in plastic and refrigerate for at least 1 hour.
Preheat an oven to 350 degrees and position an oven rack in the center.
Once the dough has chilled, prepare a clean work surface with flour, and roll out the dough to your desired thickness. For crisp cookies, roll out thin and for denser cookies, roll out thicker.
Use flour on the bottom and top of the dough to prevent the dough from sticking. Alternatively, you can roll the dough between two pieces of plastic wrap or parchment paper.
Cut out shapes using cookie cutter, and transfer cookies to ungreased cookie sheets. Transfer the cookies to the preheated oven and bake until they are slightly brown around the edges, about 8 to 10 minutes. Transfer the cookies to a wire rack and leave to completely cool. Repeat with the remaining dough.
Decorate cookies with Royal Icing and food safe markers.