Gingerbread Cookies

GINGERBREAD COOKIES AND FROSTING
INGREDIENTS

Cookies
3 cups/725 mL sifted all-purpose flour
1/2 tsp/2.5 mL baking soda
1/4 tsp/1.2 mL baking powder
1/2 cup/125 mL (1 stick) unsalted butter, softened
1/2 cup/125 mL dark brown sugar, packed
2 tbsp/30 mL Watkins Organic Ground Ginger
3 tbsp + 1 tsp/55 ML Watkins Organic Ground Cinnamon
1 tsp/5 mL Watkins Organic Ground Nutmeg
1-1/2 tsp/7.5 mL Watkins Organic Ground Cloves
1/2 tsp/2.5 mL Watkins Organic Ground Black Pepper
3/4 tsp/4 mL salt
1 large egg
1/2 cup/125 mL unsulfured molasses

Frosting
4 cups/1 liter powdered sugar
1/2 cup/125 mL butter or margarine, softened
3 to 4 tbsp/45 to 60 mL milk
1 to 2 tsp/ 5 to 10 mL Watkins All Natural Original Gourmet Baking Vanilla® Extract
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Directions Cookies: In a large bowl, sift together flour, baking soda and baking powder; set aside. With an electric mixer fitted with paddle attachment, cream butter and sugar until fluffy. Mix in spices and salt, then egg and molasses. Add flour mixture; combine on low speed. Wrap dough in plastic; chill for at least 1 hour. Heat oven to 350ºF/180ºC. On a floured work surface, roll dough 1/8 inch/3 mm thick. Cut into desired shapes. Transfer to ungreased baking sheets. Bake until crisp but not darkened, about 8 to 10 minutes. Let cookies cool on wire rack, then decorate as desired. Makes about 3 dozen.
Directions for Frosting:
Combine all ingredients; beat until smooth.
Decorate with icing, Watkins Artificial Dye-Free Decorating Sugars and Sprinkles

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