Gingerbread Cookies

Gingerbread Cookies
Makes 2 dozen 3-inch cookies

• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup dark molasses
• 1/2 cup dark brown sugar
• 2 cups all-purpose flour
• 1 1/4 teaspoons ground ginger
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon baking soda

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and add the molasses. Beat well.

In a large bowl, combine the brown sugar, flour, ginger, cinnamon and baking soda. Beat the dry ingredients into the butter mixture until all of the ingredients have been incorporated.
Remove the dough from the mixing bowl; halve the dough and flatten into one-inch-thick rounds.

Wrap each round in plastic wrap and chill for at least 1 hour.

Preheat the oven to 350 degrees F.

On a lightly floured surface, roll the dough until it is about 1/4-inch thick. Cut into desired shapes with a 3-inch floured cookie cutter.

Place the cookies one inch apart on parchment-lined baking sheets. Bake for about 12 minutes or until the edges are lightly browned. Cool for two minutes on the baking sheets, then transfer to wire racks to cool completely.