Gingerbread Cookies

30 cookies

20 minutes

Ingredients for Gingerbread Cookies:

  • 3-4 tsp. The Perfect Purée Sweet Ginger, thawed
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • 4 oz. blackstrap or dark molasses
  • 1 large egg
  • 3 cups all-purpose flour
  • ½ tsp. baking soda
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ground cloves

Method for Gingerbread Cookies:

  1. In a food processor fitted with a metal blade, combine butter, sugar, molasses, and egg until well blended. Add 1 cup of the flour, The Perfect Purée Sweet Ginger, baking soda, cinnamon, nutmeg, and cloves. Cover and process until well mixed. Add remaining flour, ½ cup at a time, processing in short bursts until dough cleans the sides of the bowl.
  2. Wrap dough in plastic wrap; chill 1 hour.
  3. Preheat oven to 375° F. With floured hands, shape mixture into two balls. Wrap one ball and return to refrigerator.
  4. Flatten remaining ball on a lightly floured surface. Roll out dough to ⅛-inch thickness. With cookie cutter, cut dough into desired shapes. Transfer cookies to lightly greased baking sheets. Repeat with second half of dough.
  5. Bake cookies for 10 to 12 minutes or until lightly browned and crisp. Cool completely on racks. Decorate cookies with icing if desired.