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GINGERBREAD COOKIES AND FROSTING

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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 Ground Ginger
  • 3 tbsp + 1 tsp/55 ML Ground Cinnamon
  • 1 tsp/5 mL Ground Nutmeg
  • 1-1/2 tsp/7.5 mL Ground Cloves
  • 1/2 tsp/2.5 mL 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 Baking Vanilla® Extract

Instructions
 

  • 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.

Notes

Directions for Frosting: Combine all ingredients; beat until smooth.