“Twenty-four reindeer burned to a crisp and it was all her fault! Hannah Swensen pulled the smoking cookie sheets from her oven and dumped the contents in the kitchen wastebasket. She should have known she’d never hear her stove timer over Ernie Kusak’s deafening Christmas music” ~Gingerbread Cookie Murder by Joanne Fluke
1 cup softened, salted butter
1 cup granulated sugar
1/2 cup hot strong coffee
2/3 cup dark molasses
1 teaspoon baking soda
1 teaspoon salt
2 and 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 teaspoon cinnamon
4 and 3/4 cups all-purpose flour
- In a large bowl, mix the softened butter with the granulated sugar.
- Add the half-cup of hot strong coffee and then stir in the dark molasses.
- Mix in the baking soda, salt, ground ginger, ground cloves, and cinnamon. Stir well.
- Add the flour in half-cup increments, mixing after each addition. Give a final stir and then cover the bowl with plastic wrap and store it in the fridge overnight.
- In the morning, preheat oven to 375 degrees F.
- Divide the dough into four parts for ease of rolling. Roll out the first part of the dough on a floured board, to 1/4 inch thick.
- Dip the cookie cutters in flour and cut out cookies.
- Place them on an ungreased cookie sheet, leaving at least an inch and a half between cookies.
- If you are decorating with colored sugar or sprinkles, put them on before baking and press it down just a bit with your fingers. Wait until they are baked and completely cool if you are going to frost.
- Bake 1/4 inch thick cookies at 375 degrees F for 10 to 12 minutes.