Gingerbread Frogs

1. Combine Dry Ingredients

In a medium bowl, combine the all-purpose flour, finely ground almonds, ground ginger, ground cinnamon, baking soda, kosher salt, freshly grated nutmeg, ground cloves, ground black pepper, and ground cardamom. Mix well to ensure even distribution of spices.

2. Cream Butter and Sugar

In a large bowl, use an electric mixer to cream together the unsalted butter and dark brown sugar until smooth and fluffy. This is important for a tender cookie texture.

3. Add Wet Ingredients

To the creamed butter and sugar, add the molasses, egg, vanilla extract, fresh orange zest, and finely grated fresh gingerroot. Mix for about 2 minutes until thoroughly combined into a smooth, fragrant batter.

4. Combine Wet and Dry Mixtures

Gradually incorporate the prepared flour mixture into the wet ingredients, mixing until just combined. The dough should come together smoothly. Cover and chill in the refrigerator for at least 1 hour.

5. Roll, Cut, and Bake

Preheat the oven to 350°F. Roll out the chilled dough on a lightly floured surface until about 3/16 inch thick. Use a frog-shaped cookie cutter to cut out the cookies. Place on parchment-lined baking sheets and bake for about 15 minutes.