Ginger Bread Cookies
6 cups flour
1 tsp salt
1/2 tsp allspice
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 1/2 cups packed dark sugar
3/4 cup (1 1/2 stick) unsalted butter, softened
1 cup dark molasses
2 eggs
1 Tblsp maple extract
In a large bowl, combine flour, salt, allspice, cinnamon, cloves, ginger, and nutmeg, and whisk them together. Set the mixture aside for a minute.
In an electric mixer fitted with the paddle attachment, cream together the brown sugar and softened butter until fluffy. Drizzle in the molasses, mixing well and scraping the sides halfway through if needed. Add the eggs one at a time, beating well after each addition. Add the maple extract and mix well. Add the flour mixture in 3 batches, beating on low until just combined after each addition. The dough will be pretty dense and slightly dry to the touch. Thats the way you want it. Wrap the dough in plastic wrap and refrigerate it for at least 2 hours.
When ready to bake, preheat oven to 350. Line 2 baking sheets with parchment.
Roll the dough out 1/3 inch thick, you can either roll between 2 sheets of plastic wrap to avoid using flour and having flour on your cookies, or do what I did and just use flour underneath the dough and sprinkle on rolling pin, because after all...your going to slap on frosting and toppings anyway. Use any cookie cutters you like, then transfer cookies onto the prepared baking sheets. Bake until the cookies are baked through but still soft, about 10-15 minutes. EnJOY!
