My favorite cut-out dough, which I first made with the nieblings when they were small. It behaves well and makes a Biscoff-like cookie.
| Ingredients | Step |
|---|---|
| 2 sticks (16 T.) butter 160 g (¾ c.) brown sugar 100 g (½ c.) white sugar 1½ t. baking powder 1½ t. cinnamon 1½ t. ginger ½ t. cloves ¾ t. salt |
Beat together until light and fluffy, scraping down as needed. |
| 1 egg 40 g (2 T.) molasses |
Add. Beat well. |
| 360 g (3 c.) flour | Measure into a large bowl. |
| Mix about half the flour into the butter mixture. | |
| remaining flour mixture 21 g (3 T.) cornstarch |
Stir together, then add to butter mixture and mix. |
| Divide the dough in half. Form balls then disks. Smooth the edges by rolling on a work surface. Wrap in plastic, then refrigerate at least 1 hour. | |
| Preheat oven to 350 degrees. | |
| Flour your work surface. Remove one dough disk from fridge. Start to roll it out (if it tears, let it warm up a bit more). Roll as thick as you like (maybe ⅛-¼"), then cut cookies out and place on ungreased baking sheets. | |
| Bake until slightly brown around the edges / until firm, around 10-12 minutes. | |
| Let cookies cool on baking sheet for several minutes until set, then transfer to a rack to cool completely. |
Source: PJ Hamel at King Arthur Baking