An adult twist on a classic holiday treat, these gingerbread cookies have traditional molasses and brown sugar sweetness combined with spicy ginger and cinnamon flavor that everyone will be sure to enjoy all year round. Ingredients ¼ tsp salt ¼ tsp ground cloves ¾ tsp baking soda 1½ tsp baking powder 1¾ tsp ground cinnamon 2 tsp vanilla extract 1 Tbsp ground ginger 1 Tbsp bourbon 6 Tbsp unsalted butter (softened) ¾ cup dark brown sugar 3 cups all-purpose flour 1 large egg ½ cup molasses parchment paper (cut to the enamel tray size) diced candied ginger or powder sugar Preparation In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended. Combine molasses, vanilla extract and bourbon in a small bowl. Set aside. Using a hand blender – in a large bowl – beat the butter, brown sugar, and egg on medium speed until well blended. Slowly add molasses, vanilla extract and bourbon and continue to mix until well blended. Gradually stir in the dry ingredients until blended and smooth. Divide dough in half, roll each half into a log form, and wrap each piece of dough with plastic wrap. Let stand at room temperature for at least 2 hours, up to 6 hours. Slice rolls into approximately ¼” slices. Place slices on parchment paper directly on the ENAMEL TRAY. Top with diced candied ginger (if desired). Press the Convection Bake button 5 times (375°F). Set dial for 7 minutes. Press Start. Let cool, then dust with powdered sugar. Serve and enjoy!
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