Gingerbread Cookies

30 cookies

20 minutes

    • 1 tsp. The Perfect Purée Ginger Puree, thawed
1/2 cup unsalted butter, softened
    • 1/2 cup granulated sugar
    • 4 oz. blackstrap or dark molasses
    • 1 large egg
    • 3 cups all-purpose flour
    • 1/2 tsp. baking soda
    • 1/2 tsp. ground cinnamon
    • 1/4 tsp. ground nutmeg
    • Ground cloves
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, Ginger puree, baking soda, cinnamon, nutmeg, and cloves. Cover and process until well mixed. Add remaining flour, 1/2 cup at a time, processing in short bursts until dough cleans sides of 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 1/8-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.