a stab at gingerbread

This evening I ventured into gingerbread, and I was pleasantly surprised. It made the house smell wonderful and the recipe made two-dozen soft cookies that had just the right amount of 'spice.' I'd certainly use this recipe again, although I think I'd opt for slightly chilled butter and I'd add a bit of vanilla. In the near future I'm hoping to experiment with chocolate gingerbread and orange gingerbread. The cookies above are part of a special project I'm working up - more to come later.  

Gingerbread, recipe from Fancy Flours 

Ingredients:

3 1/4 C. flour

3/4 t. baking soda

3/4 C. (1 1/2 sticks) unsalted, softened butter

1/2 C. dark-brown sugar, packed

1 large egg

1/2 C. unsulfured molasses

1 T. ground ginger

1 T. ground cinnamon

1/2 t. ground cloves

1/2 t. ground nutmeg

1/4 t. finely ground black pepper (I omitted this ingredient)

1/2 t. salt

Directions:

In a large bowl, sift together flour, baking soda and spices. Set aside. 

In an electric mixer fitted with a paddle attachment, cream the butter. Add sugar and beat until fluffy. Mix in the egg and molasses. Gradually add the flour mixture; combine on low speed until all the flour is incorporated and the dough comes together. Divide dough in thirds; roll out each piece of dough between two sheets of parchment paper, place on a cookie sheet and chill for about 20 minutes. 

Heat oven to 350 F. Cut out cookie shapes, place on parchment lined cookie sheets. Chill in freezer for 10 minutes. Bake 8-10 minutes. 

Remove from oven and let sit a few minutes and then transfer to cooling rack.