Christmas Reserve with gingerbread baristas
Author: 
 
Ingredients
  • ½ cup (1 stick) unsalted butter, room temperature
  • ⅓ cup (packed) dark brown sugar
  • ⅓ cup molasses
  • 1 large egg
  • 3 to 3¼ cups all-purpose flour
  • 3 tablespoons cornstarch
  • 2 tablespoons ground cinnamon
  • 2 tablespoons ground ginger
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cloves
  • ½ teaspoon kosher salt
Instructions
  1. Preheat the oven to 375 degrees, and prepare baking sheets with parchment paper.
  2. Beat the butter and brown sugar on medium-low speed just until fully incorporated. Stir in the molasses. Scrape the bottom and sides of the mixing bowl with a spatula, and add the egg. When nearly completely blended, add 2 cups of flour, cornstarch, cinnamon, ginger, cloves, cardamom and salt. Mix until incorporated Add more flour, ¼ cup at a time.
  3. Place half of the dough between two sheets of parchment, and roll to a thickness of about 3/16-inch. Cut shapes using a cookie cutter, and transfer to the prepared baking sheets. Repeat with the rest of the dough. Bake for 12 minutes, or until set around the edges and firm in the middle. Allow cookies to cool for 1 minute on the sheet and then transfer to a wire rack. Cool completely and decorate with icing.
Recipe by the modern barista at https://themodernbarista.com/index.php/2016/11/29/christmas-reserve-gingerbread-baristas/