MOIST GINGERBREAD COOKIES
Steps:
- Add flour mixture to creamed mixture slowly, and mix until fully integrated. Chill dough for at least 2 hours, preferably longer. Position oven racks to middle positions. Preheat oven to 350 degrees. Portion dough to two sheet pans, parchment-lined, with a #1 disher. Using the bottom of a glass dipped in cold water, squash the dough balls so 1/4" thick patties are formed. Dip glass in water before each squashing. The wetness on the dough should form crinkles in the final stages of baking. Bake 18-20 minutes rotating pans midway (rotate top pan to bottom rack, bottom pan to top rack, and also rotate each pan 180 degrees front-to-rear) to ensure even baking. Remove from oven and immediately sprinkle with white granulated sugar. Let cool on sheet pans thoroughly before serving. -- My notes: These are spicy cookies. One teaspoon each of cinnamon, nutmeg, ginger, and allspice might be a little intense for some people. In my next batch, I'm going to probably back down on the nutmeg and allspice (1/4 tsp each), and will also back the salt down to 1/4 tsp.
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