Ingredients
2 cups unbleached all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon freshly ground nutmeg
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup packed dark-brown sugar
Preparation
Whisk together flour, cinnamon, ginger, nutmeg, and salt in a medium bowl.
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and brown sugar until light and fluffy, about 3 minutes. Gradually add flour mixture and beat to combine. Divide dough evenly into quarters.
Roll each quarter into a 14-inch-long rope. Transfer ropes to parchment-lined baking sheets, spaced 6 inches apart (two ropes per sheet). Flatten ropes to 2 inches wide and 1/4 inch thick. Refrigerate until firm, about 30 minutes.
Preheat oven to 350 degrees. Using the back of the tines of a fork, make crosswise lines across the surface of each flattened portion of dough. Bake, rotating halfway through, until golden around the edges and dry on top, 16 to 18 minutes. Transfer sheets to wire racks; let cool 5 minutes. While still warm, cut on the diagonal into 1-inch-thick slices. Let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.
