GIANT GINGER COOKIES
2 ½ CUPS ALL-PURPOSE FLOUR                             2 ¼ TEASPOONS BAKING SODA
½ TEASPOON SALT                                                1 TABLESPOON GROUND GINGER
½ TEASPOON GROUND ALLSPICE                          Â½ TEASPOON GROUND PEPPER
1 ½ STICKS BUTTER, ROOM TEMPERATURE          Â½ CUP PACKED LIGHT-BROWN SUGAR
½ CUP GRANULATED SUGAR,                                PLUS 1/3 CUP SUGAR FOR COATING
6 TABLESPOONS UNSULFURED MOLASSES            1 LARGE EGG
1. PREHEAT OVEN TO 350 , WITH RACKS IN UPPER AND LOWER THIRDS.  LINE TWO BAKING
SHEETS WITH PARCHMENT PAPER; SET ASIDE.  IN A MEDIUM BOWL, WHISK TOGETHER FLOUR,
BAKING SODA, SALT, GINGER, ALLSPICE, AND PEPPER.
2. WITH AN ELECTRIC MIXER, BEAT BUTTER, BROWN SUGAR, AND ½ CUP GRANULATED SUGAR
UNTIL LGIHT AND FLUFFY.  BEAT IN MOLASSES AND EGG.  WITH MIXER ON LOW, GRADUALLY
BEAT IN DRY IINGREDEIENTS JUST UNTIL COMBINED.  FLATTEN INTO A DISK, WRAP IN
PLASTIC, AND FREEZE FOR 20 MINUTES FOR EASIER HANDLING.
3. SHAPE DOUGH INTO TWELVE 2-INCH BALLS.  PLACE REMAINING 1/3 CUP GRANULATED
SUGAR IN A BOWL.  ROLL BALLS IN SUGAR TO COAT; PLACE ON PREPARED BAKING SHEETS, AT
LEAST 4 INCHES APART.  FLATTEN INTO 3-INCH ROUNDS; SPRINKLE EVENLY WITH SUGAR
REMAINING IN BOWL.
4. BAKE, ROTATING SHEETS HALFWAY THROUGH, UNTIL COOKIES ARE SET AND CRACKED N
TOP, 12-15 MINUTES.  TRANSFER TO A WIRE RACK TO COOL COMPLETELY.

HOW TO STORE:  IN AN AIRTIGHT CONTAINER, AT ROOM TEMPERATURE UP TO 1 WEEK.
GINGERBREAD COOKIES
2 CUPS ALL-PURPOSE                                         Â¼ TEASPOON BAKING SODA
PLUS MORE FOR ROLLING                               Â¼ TEASPOON SALT
2 TEASPOONS GROUND GINGE                          8 TBLS BUTTER (1STICK)
1 TEASPOON GROUND CINNAMON                    1/3 CUP PACKED DARK-BROWN SUGAR
½ TEASPOON GROUND NUTMEG                       1/3 CUP UNSULFURED MOLASSES
¼ TEASPOON GROUND CLOVES                         1 LARGE EGG
DECORATING SUGAR OR SPRINKLES (OPTIONAL)
Recipe only made 26 cookies--so double if you want more
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 LIGHT AND
FLUFFY.  BEAT IN MOLASSES AND EGG.  WITH MIXER ON LOW, ADD DRY INGREDIENTS; MIS
JUT UNTIL A DOUGH FORMS.  DIVIDE DOUGH IN HALF; PLACE EACH HALF ON A PIECE OF
LIGHTLY FLOURED PLASTIC WRAP; PAT EACH HALF INTO A 4-INCH SQUARE.  WRAP WELL;
CHILL UNTIL FIRM, 1 TO 2 HOURS.

2. PREHEAT OVEN TO 350.  WORKING WITH ONE HALF AT A TIME (KEEPING OTHER HALF
WRAPPED AND REFRIGERATED), PLACE DOUGH ON LIGHTLY FLOURED PARCHMENT OR WAXED
PAPER; ROLL OUT ¼ INCH THICK, TURNING, LIFTING, AND LGIHTLY FLOURING DOUGH (AND
ROLLING PIN) AS NECESSARY.  USING PAPER, LIFT DOUGH ONTO A BAKING SHEET; FREEZE (ON
PAPER) UNTIL FIRM, ABOUT 20 MINUTES.

3. REMOVE FROM BAKING SHEET. USING A LONG OFFSET SPATULA, LOOSEN DOUGH FROM
PAPER. CUT OUT SHAPES, AND TRANSFER TO BAKING SHEETS. BRUSH OFF ANY EXCESS FLOUR.  
DECORATE WITH SUGAR OR SPRINKLES AS DESIRED.

4. BAKE, ROTATING SHEETS HALFWAY THROUGH, UNTIL FIRM AND EDGES JUST BEGIN TO
DARKEN, 10-18 MINUTES (DEPENDING N SIZE OF COOKIES).  COOL COMPLETELY ON SHEETS.

HOW TO STORE:  IN AN AIRTIGHT CONTAINER AT TOOM TEMP UP TO 1 WEEK.

QUICK TIP:
THE CUTTING EDGE-FOR COOKIES WITH NEAT EDGES, DIP CUTTERS IN FLOUR BEFORE MAKING
EACH CUT. COOKIES WILL THEN RELEASE WITHOUT STICKING.
TRANSFERRING DOUGH-WORKING ON PARCHMENT PAPER MAKES IT EASY TO MOVE DOUGH
WHEN ROLLING AND CHILLING. BEFORE CUTTING OUT COOKIE SHAPES LOOSEN DOUGH FROM
PAPER WITH AN OFFSET SPATULA TO PREVENT STRETCHING OR TEARING.