Gingerbread Cookies

This recipe is adapted by Martha Stewart's Christmas recipes. I chose to make this delicious cookie recipe because I love the flavor and the smell of ginger, cinnamon, nutmeg and cloves all combined in a batter. I have copied below the recipe for you to see all the ingredients and directions needed to complete these cookies.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/3 cup packed dark-brown sugar
• 1/3 cup unsulfured molasses
• 1 large egg

Directions

1. In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside. With an electric mixer, beat butter and brown sugar until smooth. Beat in molasses and egg. With mixer on low, add dry ingredients; mix just until a dough forms. Place dough on floured plastic wrap; pat into an 8-inch square. Wrap well; chill until firm, 1 to 2 hours.
2. Preheat oven to 350 degrees. Divide dough in half. Working with one half at a time (rewrap and refrigerate other half), place dough on floured parchment or waxed paper; roll out 1/8 inch thick, turning, lifting, and flouring dough (and rolling pin) as needed. Freeze dough (on paper) until firm, about 20 minutes.
3. Loosen dough from paper. Cut out shapes, and transfer to baking sheets. Decorate with sugar or sprinkles, as desired.
4. Bake until firm and edges just begin to darken, 10 to 18 minutes, depending on size. Cool completely on baking sheets.

I have used sprinkles and decorating sugar to give a more festive picture. I also used lemon icing (1 1/2 cup of confectioner's sugar mixed with 3-4 tablespoons of lemon). Try this wonderful recipe and the whole house will be "gingering".....

Recipe adapted by: Gingerbread Cookies