- 36 cookies ServingsServings
- 3 cups unbleached flour
- 1 cup whole wheat pastry flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 cup (2 sticks) butter or margarine
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsulfured molasses (blackstrap)
- 1 teaspoon orange zest (grated orange peel)
KIDS 2 AND UP: In a large mixing bowl, whisk together flour, salt, baking soda, baking powder, and spices to combine; set aside.
KIDS WITH ADULT: In the bowl of an electric stand mixer fitted with the paddle attachment, beat butter and sugar together on high until
light and fluffy, about 2 minutes. Mix in eggs, vanilla, and molasses until combined. Add in the flour mixture and mix until combined. Add zest and mix briefly. Cover the bowl or put the dough into a resealable plastic bag. Chill for at least one hour—overnight is ideal.
ADULTS ONLY: Preheat the oven to 350° F.
KIDS 6 AND UP: Line 2 baking sheets with parchment paper. Take only about 1/5 of the dough out of the refrigerator at a time so that it does not become too warm to work with. Using a rolling pin, roll the dough out on a lightly floured work surface to about 1/4-inch thickness. Cut into
desired shapes with cookie cutters. Place the cookie shapes onto the prepared baking sheets, about 2 inches apart.
ADULTS ONLY: Bake for 10 minutes, rotating pans halfway through baking. Remove from the oven and let the cookies cool on the baking sheets for at least 30 minutes. Transfer to a wire cooling rack, and let cool completely before decorating with icing or frosting. Decorate with large sugar crystals and/or icing, such as royal icing.
As published in Joy of Kosher with Jamie Geller (Chanukah 2011) - Subscribe Now