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Categories:Viewed: 36 - Published at: a year ago
Ingredients
- Cooking spray
- 23/4 cups all-purpose flour, plus more for dusting
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 sticks unsalted butter, at room temperature
- 1/2 cup packed dark brown sugar
- 1 tablespoon molasses
- 1/2 cup plus 1 tablespoon confectioners' sugar
- 1 tablespoon fresh lemon juice
Method
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Coat 2 baking sheets with cooking spray.
- Whisk the flour, ginger and salt in a medium bowl.
- Beat the butter, brown sugar and molasses in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes.
- Reduce the mixer speed to low and gradually beat in the flour mixture until incorporated.
- Roll out the dough until 1/4 inch thick on a lightly floured surface.
- Cut out cookies with 3-inch cookie cutters; arrange 1 inch apart on the prepared baking sheets.
- Gather the scraps and reroll to cut out more cookies.
- Bake, switching the pans halfway through, until the cookies are lightly browned around the edges, 14 to 16 minutes.
- Let cool completely on the baking sheets.
- Whisk the confectioners' sugar and lemon juice in a small bowl until smooth and thick.
- Transfer the icing to a small resealable bag.
- Snip a small corner and decorate the cookies.
- Let set 15 minutes.
- Photograph by Levi Brown
