- 3 1/4 cups sifted all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 cup (1 1/2 sticks) unsalted butter (room temperature, softened)
- 1/2 cup dark-brown sugar, packed
- 1 Tbsp ground ginger
- 1 Tbsp ground cinnamon
- 1/2 teaspoons ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon finely ground black pepper
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup unsulfured molasses
- Optional raisins, chocolate chips, candy pieces, frosting
- 1 egg white
- 1/2 teaspoon lemon juice
- 1 3/4 cup confectioners sugar (powdered sugar)
1 In a large bowl, sift together flour, baking soda,
and spices. Set aside.
2 In an electric mixer fitted with the paddle attachment, cream
the butter. Add sugar and beat until fluffy. Mix in eggs and molasses.
Gradually add the flour mixture; combine on low speed. (You may need to
work it with your hands to incorporate the last bit of flour.) Divide
dough in thirds; wrap each third in plastic. Chill for at least 1 hour
or overnight. Before rolling out, let sit at room temperature for 5-10
minutes. If after refrigerating the dough feels too soft to roll-out,
work in a little more flour.
3 Heat oven to 350°. Place a dough third on a large piece of
lightly floured parchment paper or wax paper. Using a rolling pin, roll
dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it
easier to cut out the cookies. Use either a cookie cutter or place a
stencil over the dough and use a knife to cut into desired shapes. Press
raisins, chocolate chips, or candy pieces in the center of each cookie
if desired for "buttons".
4 Transfer to ungreased baking sheets. Bake until crisp but
not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes
and then use a metal spatula to transfer cookies to a wire rack to cool
completely. Decorate as desired.
Makes 16 5-inch long cookies.
The traditional way to make Royal Icing is to beat egg whites and
lemon juice together, adding the powdered sugar until the mixture holds
stiff peaks. With modern concerns about salmonella from raw eggs, you
can either use powdered egg whites or heat the egg whites first to kill
any bacteria. With the heating method, mix the egg white and lemon
juice with a third of the sugar, heat in a microwave until the mixture's
temperature is 160°F. Then remove from microwave, and beat in the
remaining sugar until stiff peaks form. Using the powdered egg whites
method, combine 1 Tbsp egg white powder with 2 Tbsp water. Proceed as
you would otherwise. (Raw egg white alternatives from the 2006 Joy of
If the icing is too runny, add more powdered sugar until you get the
desired consistency. Fill a piping bag with the icing to pipe out into
different shapes. (Or use a plastic sandwich bag, with the tip of one
corner of the bag cut off.) Keep the icing covered while you work with
it or it will dry out.