Ingredients
Cookies
- 3 cups/725 mL sifted all-purpose flour
- 1/2 tsp/2.5 mL baking soda
- 1/4 tsp/1.2 mL baking powder
- 1/2 cup/125 mL (1 stick) unsalted butter, softened
- 1/2 cup/125 mL dark brown sugar, packed
- 2 tbsp/30 mL Watkins Organic Ground Ginger
- 3 tbsp + 1 tsp/55 ML Watkins Organic Ground Cinnamon
- 1 tsp/5 mL Watkins Organic Ground Nutmeg
- 1-1/2 tsp/7.5 mL Watkins Organic Ground Cloves
- 1/2 tsp/2.5 mL Watkins Organic Ground Black Pepper
- 3/4 tsp/4 mL salt
- 1 large egg
- 1/2 cup/125 mL unsulfured molasses
Frosting
- 4 cups/1 liter powdered sugar
- 1/2 cup/125 mL butter or margarine, softened
- 3 to 4 tbsp/45 to 60 mL milk
- 1 to 2 tsp/ 5 to 10 mL Watkins All Natural Original Gourmet Baking Vanilla® Extract
Directions
Cookies: In a large bowl, sift together flour, baking soda and baking powder; set aside. With an electric mixer fitted with paddle attachment, cream butter and sugar until fluffy. Mix in spices and salt, then egg and molasses. Add flour mixture; combine on low speed. Wrap dough in plastic; chill for at least 1 hour. Heat oven to 350ºF/180ºC. On a floured work surface, roll dough 1/8 inch/3 mm thick. Cut into desired shapes. Transfer to ungreased baking sheets. Bake until crisp but not darkened, about 8 to 10 minutes. Let cookies cool on wire rack, then decorate as desired. Makes about 3 dozen.
Frosting: Combine all ingredients; beat until smooth. Decorate with icing, Watkins Artificial Dye-Free Decorating Sugars and Sprinkles
Total Time: 1 Hour, 10 Minutes
Prep Time: 30 Minutes
Bake Time: 10 Minutes
Cool Time: 30 Minutes
Yields = 25-30 cookies, depending on the size
