Society Recipe Of The Week - Gingerbread Cookies

Ingredients

For the cookies

· 2 1/2 c. all-purpose flour

· 2 1/2 tsp. ground ginger

· 1 1/2 tsp. cinnamon

· 1/2 tsp. ground nutmeg

· 1/2 tsp. baking soda

· 1/4 tsp. ground cloves

· 1/4 tsp. kosher salt

· 1/2 c. (1 stick) unsalted butter, at room temp.

· 1/2 c. firmly packed dark brown sugar

· 1 large egg

· 1/4 c. molasses

· 1 1/2 tsp. pure vanilla extract

For the frosting

· 1/2 c. (1 stick) unsalted butter, at room temp

· 1/3 c. confectioners' sugar

· Salt

· 4 oz. milk chocolate, melted and cooled to room temp

Instructions

1. In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking soda, cloves and salt.

2. Using an electric mixer, beat the butter and brown sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the egg, molasses and vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated (the dough will be soft).

3. Divide the dough in portions and roll each between 2 sheets parchment paper to 1/8 in. thick. Refrigerate until firm, at least 30 minutes or wrap and refrigerate for up to 1 week.

4. Heat oven to 350°F. Line baking sheets with parchment paper. Using floured 3-inch hexagon cookie cutters, cut out cookies. Place on prepared sheets. Reroll, chill and cut scraps.

5. Bake, rotating positions of baking sheets halfway through, until cookies are light golden brown around edges, 10 to 12 min. Let cool on sheets for 5 minutes before transferring to wire racks to cool completely.

6. Meanwhile, make chocolate frosting: Using an electric mixer, beat butter, sugar, and pinch salt on medium until light and fluffy. Reduce speed to low and add melted chocolate, beating to combine.

7. Decorate half of the ginger cookies with royal icing and sanding sugar, as desired. Spread chocolate frosting on remaining cookie halves and sandwich with decorated halves.