STORE BOUGHT GINGERBREAD COOKIES RECIPES

Steps:

• In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside. With an electric mixer, beat butter and brown sugar until smooth. Beat in molasses and egg. With mixer on low, add dry ingredients; mix just until a dough forms. Place dough on floured plastic wrap; pat into an 8-inch square. Wrap well; chill until firm, 1 to 2 hours.
• Preheat oven to 350 degrees. Divide dough in half. Working with one half at a time (rewrap and refrigerate other half), place dough on floured parchment or waxed paper; roll out 1/8 inch thick, turning, lifting, and flouring dough (and rolling pin) as needed. Freeze dough (on paper) until firm, about 20 minutes.
• Loosen dough from paper. Cut out shapes, and transfer to baking sheets. Decorate with sugar or sprinkles, as desired.
• Bake until firm and edges just begin to darken, 10 to 18 minutes, depending on size. Cool completely on baking sheets.

Steps:

• Line two baking sheets with parchment. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and grated ginger until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
• In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap. Refrigerate until firm, 2 hours or overnight.
• Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on prepared baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes, rotating halfway through. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days.