Page 179 - Classic Cookies with Modern Twists

1. In a medium bowl, whisk together the our, ginger, nutmeg,

salt, baking soda, cloves, and allspice. Set aside.

2. In the bowl of a st and mixer tted with the paddle
att achment, or using a handheld electric mixer, beat the butter

and sugar on medium-high speed until light and uff y, about 2
minutes. Add the molasses and mix until marbled in
appearance. Add the dr y ingredients and mix until just
combined, about 1 minute. Wrap the dough in plastic w rap and
refrigerate overnight to allow the avors to develop.

3. Preheat the oven to 350 degrees F. Line 2 baking sheets with
parchment paper. On a lightly oured surface, or between 2
sheets of plastic w rap or parchment paper, roll the dough ¼ inch

thick. Cut into desired shapes—if there’s a choice other than
gingerbread girls and boys!—and place the cookies on the
baking sheets, ½ inch apart. Refrigerate the cookies while you
gather up the scraps and repeat.

4. For slightly chewy cookies, bake for 12 to 14 minutes, or for
cr unchy cookies, bake for 16 to 18 minutes, until slightly darker
around the edges. Allow them to cool for 5 minutes on the
baking sheets before transferring the cookies to a wire rack to

cool completely.