Gingerbread Candy Canes

1. 1

   In electric mixer, beat butter and sugar at high speed until fluffy, about 5 minutes. Add ginger, cinnamon, allspice, baking soda, and cloves and mix at low speed until blended. Beat in egg. Add 2 cups flour and mix at low speed until just combined. Beat in molasses until just blended. Add remaining 2 cups flour and mix at low speed until just combined. Divide dough into thirds, form into 3 disks, and wrap in plastic wrap or waxed paper. Chill until firm, at least 1 hour or up to 2 days.

2. 2

   Arrange racks in upper and lower thirds of oven and preheat to 375u00b0F. Line 2 heavy large baking sheets with parchment paper.

3. 3

   Remove 1 dough disk from refrigerator. On lightly floured work surface, roll out dough to 1/4- to 1/8-inch thickness. Using 3- to 4-inch candy cane cookie cutter, cut out cookies; transfer with spatula to baking sheets. Gather and reroll scraps and cut out additional cookies. Decorate with stripes of red and green sanding sugar, then chill cookies 10 minutes.

4. 4

   Bake until fragrant and lightly colored, about 10 minutes. Cool on pans 2 minutes, then transfer to racks and cool completely. Repeat with remaining dough.

No additional tips available.