Ginger bread cookie

A good gingerbread cookie recipe.
This is for a rather large batch, ideal for making a ginger bread house, but I would suggest you half the recipe for this teddy bear cookie.

800 g all-purpose flour
1 teaspoon baking powder *do not use baking powder if you do not want cookies to spread/rise
250 g unsalted butter
1 cup packed dark-brown sugar
3 teaspoons ground cinnamon
3 teaspoons ground ginger
1 teaspoons ground cloves
1 teaspoon salt
2 large eggs
1 cup molasses


1. In the bowl of an electric mixer fitted with the paddle attachment; mix butter and brown sugar on medium speed until fluffy.

2. Mix in spices first, then eggs and molasses. Reduce speed to low.

3. Sift together flour, salt and baking powder and add to bowl; mix until just combined.

4. Wrap dough in a disc shape in saran wrap. Let it rest by refrigerating until cold, about 1 hour.

5. Preheat oven to 350 degrees Fahrenheit. Roll out dough on a lightly floured work surface or between two sheets of parchment paper to about 1/4-inch thick.

6. Cut shapes out with cookie cutters and place them approximately 2 inches apart on baking sheets lined with parchment paper.

7. Refrigerate until firm; at least 15 minutes to 1 hour.

8. Bake cookies until lightly golden; 12 to 14 minutes. Let cool on sheets on wire racks.

Enjoy...jue
recipe from sweetopia