Decorator's Dream Gingerbread Cookies

Note from Cheri: The recipe and text below are reprinted with permission from The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook (2004, The Countrymen Press). This book is an encyclopedic reference on the subject of cookies with recipes for just about any variety you can imagine. Click here to learn more about this must-have book for cookie lovers and for more great sample cookie recipes.

This molasses-dark, ginger-and-spice flavored cookie is perfect for gingerbread men. We roll it a bit thicker than usual, to give the cookies just a hint of "chew." While ginger is often thought of as a winter baking flavor, we've found that ginger pairs well with various fruits, too. Ginger and peach is an especially wonderful combination; try gingerbread cookies served with fresh sliced peaches, or a peach crumble topped with gingerbread crumbs.

3/4 cup (1 1/2 sticks, 6 ounces) butter 3/4 cup (5 3/4 ounces) light or dark brown sugar, lightly packed 3/4 cup (9 ounces) molasses 1 teaspoon salt 2 teaspoons cinnamon 2 teaspoons ginger 1/4 teaspoon allspice or cloves 1 large egg 1 teaspoon baking powder 1/2 teaspoon baking soda 3 1/2 cups (14 3/4 ounces) unbleached all-purpose flour

Yield: 3 dozen 3-inch cookies Baking temperature: 375°F Baking time: 8 to 10 minutes In a saucepan set over low heat, or in the microwave, melt the butter, then stir in the molasses, salt, and spices. Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, and beat in the egg. Whisk the baking powder and soda into the flour, and then stir these dry ingredients into the molasses mixture. Divide the dough in half, and wrap well. Refrigerate for 1 hour or longer. Preheat your oven to 350°F (375°F for Gingerbread Cookies). Lightly grease (or line with parchment) several baking sheets. Take one piece of dough out of the refrigerator, and flour a clean work surface, and the dough. Roll it out as thin or thick as you like; for slightly less crisp cookies, roll it out more thickly. We roll Decorator's Dream Cookies 1/16- to 1/8-inch thick; Light Spice Cookies, 1/8- to 1/4-inch thick; and Gingerbread Cookies, which we prefer a bit less crisp and more chewy, 1/4-inch thick. Use flour under and on top of the dough to keep it from sticking to the table or rolling pin. Alternatively, place the dough on parchment, and put a sheet of plastic wrap over it as you roll, pulling the plastic to eliminate wrinkles as necessary when rolling; this will keep dough from sticking without the need for additional flour. For soft dough, or dough to be rolled extra-thin, you may choose to roll right onto the ungreased back of a baking sheet. Cut out shapes with a cookie cutter, spacing them as close to one another as possible. After cutting cookies, carefully peel up the scrap dough between them. Set this dough aside in a bag in the refrigerator, to be rolled again later. Transfer cookies to greased cookie sheets (or, if you've rolled right onto the pan, remove the dough scraps between the cookies). Bake the cookies just until they're slightly brown around the edges, or until they feel firm, about 8 to 10 minutes. Let the cookies cool on the baking sheet for several minutes, or until they're set. Transfer them to a rack to cool completely. Repeat with the remaining dough. Click here for the FabulousFoods.com Cookie Decorating tutorial.