Cheryl's Cutout Gingerbread Cookies

Ingredients

  • 3 cups all-purpose flour
  • 2 Tbs. cocoa powder
  • 1 Tbs. ground cinnamon
  • 2 tsp. freshly-ground cardamom or 1 Tbs. pre-ground cardamom
  • 1 Tbs. ground ginger
  • ½ tsp. nutmeg
  • ¼ tsp. ground cloves
  • ½ tsp. salt
  • 6 Tbs. unsalted butter, softened at room-temperature
  • 3/4 cup packed brown sugar
  • 1/2 cup unsulphured molasses
  • 3 tsp. vanilla extract
  • Zest from one large organic orange

How to Make Cutout Gingerbread Cookies

  1. In a medium bowl, whisk together the flour, cocoa powder, salt, cardamom, ginger, cinnamon, nutmeg, and cloves. Set aside.
  2. Using electric mixer, cream the butter and brown sugar until it's light and fluffy, 3-4 minutes. Add the egg and vanilla and molasses until thoroughly mixed.
  3. Fold in orange zest to mixture.
  4. Divide the dough into two equal portions and form them each into a ball. Gently use your hands to flatten each ball into disk, wrap tightly in plastic wrap and refrigerate for 1 hour, or until the dough is chilled yet still somewhat pliable.
  5. Preheat the oven to 375 degrees F.
  6. Line two baking pans with parchment paper or non-stick baking mat, set aside.
  7. Unwrap the dough and place it on a large, lightly floured surface. Use a floured rolling pin to roll the dough 1/4" thick.
  8. Cut out shapes using The Brooklyn Studio’s holiday cookie cutters, and place cookies on the prepared baking sheets, leaving at least 1 inch of space between cookies.
  9. Bake for 7 to 10 minutes, or until the cookies are crisp around the edges and on top.
  10. Remove from oven.
  11. Cool on the baking sheet for a few minutes, then move individual cookies to a wire rack to cool completely.
  12. Decorate as desired.