Basic Gingersnap Cookies

Ingredients

• 6 cups all-purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoons baking powder
• 1.5 teaspoons salt
• 4 teaspoons ground ginger
• 4 teaspoons ground cinnamon
• 1.5 teaspoons ground cloves
• 1 teaspoon ground black pepper
• 1 cup unsalted butter , softened
• 1 cup packed brown sugar
• 2 eggs
• 1 cup unsulfured molasses

Instructions

1. 1

   Sift together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and black pepper; set aside. In a large bowl, or stand mixer with the paddle attachment, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the molasses. Gradually mix in the sifted ingredients. Divide the dough into thirds and wrap in plastic wrap. Refrigerate for at least one hour.

2. 2

   Preheat oven to 350 degrees F (175 degrees C).

3. 3

   On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.

4. 4

   Bake for 8 to 10 minutes in the preheated oven, until cookies are crisp but not dark. Remove to wire racks to cool completely. Decorate as desired.