Ingredients

The following ingredients have 4 Servings
  • 2 1/4 cups powdered sugar
  • 1 1/2 cups butter, softened
  • 1 1/2 teaspoons vanilla
  • 1 egg
  • 1 egg white
  • 3 3/4 cups Gold Medal™ all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1/4 cup unsweetened baking cocoa
  • 3 tablespoons molasses
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves

Instruction

  • In large bowl, mix powdered sugar, softened butter, vanilla, egg and egg white until well blended. Stir in flour, baking soda, cream of tartar and salt. Divide dough into thirds, and place each third into 1 of 3 medium bowls.
  • Add cocoa to one-third of the dough; stir to combine.
  • Add molasses, ginger, allspice, cinnamon and cloves to one-third of the dough; stir to combine.
  • Cover all 3 doughs; refrigerate at least 2 hours.
  • Heat oven to 375°F. On lightly floured surface, shape refrigerated dough (one-third at a time) into flattened round, without cracks. Using a ruler or sticks as a guide, roll dough 1/4 inch thick. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. On ungreased large cookie sheets, place cookies 2 inches apart. After cutting as many cookies as possible, lightly press scraps of dough together; reroll doughs, and cut additional cookies.
  • Bake 7 to 9 minutes or until edges are light brown. Remove from cookie sheet to cooling rack.