Ingredients
Dry
- 280g (2 cups + 2 tbsp) all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 2 tsp ground ginger
- 11⁄2 tsp ground cinnamon
- 11⁄2 tsp baking soda
- 1⁄2 tsp fine salt
- 1⁄4 tsp ground cloves
- 1⁄8 tsp ground black pepper (optional)
- 1⁄8 tsp cayenne pepper (optional)
Wet
- 12 tablespoons unsalted butter, softened
- 2⁄3 cup white sugar
- 1⁄2 cup molasses
- 1⁄2 teaspoon vanilla extract
- 1 large egg
- 2/3 cup crystallized ginger, finely chopped
Icing
- 1 cup powdered sugar
- ~4 tsp water
Method
Prep
- Bring butter to room temperature
- Chop the crystallized ginger
Make the dough
- In a small mixing bowl, whisk together the dry ingredients
- In a medium mixing bowl using a stiff spatula, cream together the softened butter and sugar
- Add the molasses, vanilla, and egg and whisk together until well combined
- Dump in dry ingredients and smear together using the spatula
- Transfer the dough to piece of plastic wrap, and create a loaf about 1” high by 4” wide
- Refrigerate for ~an hour
Make the cookies
- Cut loaf into 3/8” slices
- Cut each slice in half
- Cut each half into 3 strips (cut the long way)
- Form the 3 slices into tubes that have tapered ends
- Form the strips into a star pattern on a silicone lined baking sheet in a 3-2-3 layout
- Bake at 350 for ~12 minutes
Decorate
- Make the icing
- transfer to a piping bag with a very small round tip
References
Notes
- Change: add 2/3 cup chopped crystallized ginger
- change 2/3 cup sugar to 1/2 cup