Ingredients

The following ingredients have 4 Servings
  • 8 tablespoons unsalted butter (softened)
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoons freshly grated nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground aniseed (optional)
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger

Instruction

  • In a large bowl, beat together the butter and brown sugar until light and fluffy. Beat in the egg, then the vanilla extract.
  • In another bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, aniseed, white pepper, cardamom, and ginger. Add to the butter mixture and combine to form a smooth dough.
  • Form the dough into a disc, wrap in plastic, and refrigerate for about an hour.
  • Remove the dough from the refrigerator. Line two baking sheets with parchment or lightly grease. If using molds, dust them with flour. Break off a piece of dough and press into the mold. Use a sharp knife and in a single motion, scrape off the excess dough. Flip the mold over and tap it against the counter to remove the molded cookie. Transfer to a prepared baking sheet. Repeat with remaining dough, dusting the molds between use and arranging the cookies 1-2 inches apart.
  • Without a mold: on a floured surface, roll out the dough until it is 1/4 inch thick. Use cookie cutters to cut out desired shapes and transfer to prepared baking sheets.
  • Place the baking sheets in the refrigerator and chill for 1 hour.
  • Preheat oven to 350 degrees F. Bake the chilled cookies until puffed and golden on the bottom, 10-13 minutes. Allow to cool on baking sheets for 5 minutes before transferring to a wire rack.