Time: 1 hour 45 minutes (plus chill time)

制作时间：1小时45分钟（包括冷却时间）

Yields: About 24 cookies

制作量：约24块甜饼

3 cups all-purpose flour

1）家用面粉——3.5杯

tsp. baking soda

2）发酵粉（又名小苏打，碳酸氢钠）——1.5茶匙

tsp. salt

3）盐——1/4茶匙

tsp. ground cinnamon

4）肉桂粉——1.25茶匙

tsp. ground ginger¹

5）姜粉——1.25茶匙

tsp. ground allspice

6）多香果粉——1.25茶匙

tsp. ground cloves²

7）丁香粉——1/4茶匙

1 cup (2 sticks) unsalted butter, softened⁴

8）无盐奶油（黄油）——1杯或2块，要松软

cup granulated sugar

9）砂糖——3/4杯

cup packed dark brown sugar

10）（袋装）红糖——3/4杯

4 tsp. peeled and grated fresh ginger

11）新鲜生姜——去皮、磨碎，4茶匙

1 egg

12）鸡蛋——1个

cup unsulfured molasses

13）未熏硫糖精——1/4杯

Royal Icing, optional（recipe below）

14）糖霜酥皮——可选项（秘方见后文）

制作步骤：

1. In large bowl, whisk together flour, baking soda, salt, cinnamon, ground ginger, allspice, and cloves; set aside.

1. 首先，将面粉、发酵粉、食盐、肉桂粉、生姜粉、多香果粉以及丁香粉放入大碗中进行搅拌，然后把它放在一边；

2. In bowl of electric mixer fitted with paddle attachment⁵, beat together butter, sugars, and fresh ginger on low speed until combined. Increase speed to medium; beat until light and fluffy⁶, 2 to 3 minutes, occasionally scraping bowl with rubber spatula⁷. Beat in egg and molasses until blended. Reduce speed to low and gradually add in flour mixture, beating until just incorporated.

2. 随后，将奶油（黄油）、糖以及新鲜的生姜放入搅拌机（带有搅拌器）中，以低速搅拌至完全融合为止。之后，将搅拌速度提升至中速，搅拌2-3分钟，直至松软（偶尔也会放弃使用带有橡皮刮刀的搅拌机）。然后将鸡蛋和糖精放入搅拌机内搅拌均匀。最后将速度调整至低速，再将面粉混合物慢慢放入搅拌机中，与搅拌机内的混合物搅拌至充分融合为止。

3. Transfer dough⁸ to clean work surface. Dough will be very sticky and wet. Divide dough in half, and flatten⁹ each half into a disk and wrap in plastic. Refrigerate at least 4 hours or overnight.

3. 将生面团置于干净的案板之上（生面团会很粘稠且湿润）。将生面团一切为二，并打平，然后分别放入两个圆盘中，用塑料袋（译者注：这里的塑料袋可能类似于我们常用的保鲜膜）包裹起来，放入冰箱至少4小时，或者一整夜。

4. Arrange 2 racks in upper and lower thirds of oven. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper; set aside. Remove dough from refrigerator, and let stand until slightly softened. (This will help keep dough from cracking when rolled.) On large piece of parchment paper lightly dusted with flour, using a floured rolling pin, roll dough to about ?-inch thickness. To prevent dough from sticking to parchment while rolling, occasionally run large metal offset¹⁰ spatula under dough, and sprinkle work surface with more flour. Place parchment paper with rolled-out dough on another cookie sheet; freeze until very firm, about 15 minutes.

4. 在烤箱中放入两个支架，预热烤箱至350华氏度（约177摄氏度）。同时，用（假）伪羊皮纸包裹2个甜饼盘，放在一边。将生面团从冰箱中取出，竖起放于一边，慢慢解冻（竖起放置能够有效防止揉面团时生面团破裂的情况）。同时，在伪羊皮纸包裹的甜饼盘内撒上少许的面粉，再用擀面杖将生面团擀至0.25英寸（0.635厘米）薄。为了防止擀面的过程中，生面团会黏在伪羊皮纸上，有时候我们会在生面团下面放一个较大的金属刮刀（译者注：根据上下文，金属刮刀应该类似于我们家中常用的菜刀，但是可能比菜刀要稍大一些，毕竟生面团还是比较大的），并在案板上撒更多的面粉。在此之后，先用伪羊皮纸包裹已经擀好的一块生面团，再将其放入一个甜饼盘中，放进冰箱冷冻至很硬为止，时间约为15分钟。

5. Remove dough from freezer; working quickly, with floured cookie cutters, cut out desired shapes. (If dough begins to soften³ and cookies don’t hold their shape, return to freezer for a few minutes.) With wide metal spatula, transfer cutouts to prepared baking sheets; refrigerate until firm, about 15 minutes.

5. 将冰箱中的生面团取出，根据自己的需要，使用饼切做好甜饼的形状（如果生面团变软，甜饼无法保持形状的话，那就再把生面团放回冰箱，等待几分钟）。之后使用金属刮刀将生面团放到预先备好的烘焙盘中，最后将其放入冰箱冷冻至坚硬，时间约为15分钟。

6. Bake cookies until crisp but not darkened, 12 to 15 minutes, rotating sheets between upper and lower racks halfway¹¹ through baking. Keep cookies on parchment and transfer to wire rack to cool completely. Decorate as desired with decorative¹² sugar or Royal Icing.

6. 将成型的生面团自冰箱取出，放入烤箱中，烘焙12-15分钟，直至甜饼酥脆为止，切忌烘焙至深色（会糊的呦~），此外，在烘焙至6-7分钟时，务必将烤箱中间层的甜饼翻个个（两面都要烤到酥脆嘛~）。烘焙完成以后，将甜饼放于伪羊皮纸上取出，并置于金属支架上直至完全冷却。最后可以根据自己的需要，使用糖霜酥皮为甜饼“打扮打扮”。

Royal Icing Recipe:

糖霜酥皮制作秘方：

2 cups confectioners’ sugar

1）糖粉——2杯

2 tbs. meringue powder (an edible¹³ product available at baking and craft stores)

2）蛋白粉（可食用，面点房和工艺品店有售）——2汤匙

Food coloring, as desired

3）根据需要着色

1. In bowl of electric mixer fitted with whisk attachment, beat confectioners’ sugar, meringue powder, and 3 tbs. water until blended. Scrape side of bowl with rubber spatula. Increase speed to medium; beat until soft peaks form, about 10 minutes. Icing should be just stiff enough to hold its shape. Thin with more water, if needed.

1. 将糖粉、蛋白粉、以及3汤匙水放入搅拌机中搅拌至融合（搅拌机的一面需配备橡皮刮刀）。将搅拌速度调整为中速，搅拌10分钟，直至柔软耸立状。糖衣必须能够保持甜饼原有的形状，如果有需要，可以在稀糖衣中添加更多的水。

2. Tint¹⁴ icing with food coloring as desired; cover surface with plastic wrap until ready to use.

2. 根据需要，用食用色素为糖霜酥皮着色，此外，在使用糖霜酥皮之前，请用保鲜膜盖住。