If I lived in a fairytale, I’d be the town baker. All my baked goods would possess magical properties.
My hot chocolates would warm the Grinchs.
The fluffy light cakes would heal the broken-hearted.
My gingerbread men would guard me from evil in the world.
If only life could be this magical, this perfect…
adapted from Martha Stewart
- 3 cups all-purpose flour (spooned and leveled), plus more for rolling
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoons salt
- 1/2 stick unsalted butter, room temperature
- 1/2 cup packed dark-brown sugar
- 1 large egg
- 2 tablespoon unsulfured molasses
- In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt; set aside. Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in egg and molasses. With mixer on low, gradually add flour mixture; mix just until combined. Divide dough in half; flatten into disks. Wrap each in plastic, and refrigerate until firm, at least 2 hours and up to 2 days, or freeze up to 3 months (thaw before baking).
- Preheat oven to 350 degrees, with racks set in upper and lower thirds. Working with one disk at a time, place dough on lightly floured parchment paper, and roll out to 1/8 inch thick, dusting lightly with flour as needed. Using paper, lift dough onto two baking sheets; freeze until firm, about 20 minutes.
- Remove paper and dough from baking sheets. Using a long offset spatula, loosen dough from paper. Cut out shapes with cookie cutters, and brush off any excess flour. Transfer to baking sheets. (Gather scraps, briefly freeze, and re-roll.)
- For softer cookies, bake 8 to 10 minutes; for crunchier cookies, bake 11 to 12 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.
I’m submitting this to Aspiring Bakers #26: Creative Christmas Motif Bakes! hosted by Alan of Travelingfoodies!