For her profile of Louis Smeby, producer of A.B. Smeby Bitters, Maria Gagliano tried his bitters in everything—vinaigrettes, roasted vegetables, even fish tacos. Her gingerbread cookies are one of the many recipes she improved with a dash of these Brooklyn-made tinctures.
3 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
2 teaspoons ground ginger
2 teaspoons ground cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon freshly ground pepper
½ teaspoon salt
8 tablespoons unsalted butter, at room temperature
½ cup packed dark brown sugar
1 large egg
1 tablespoon A.B. Smeby Diesel Bitters
½ cup unsulfured molasses
Whisk together the flour, baking soda, baking powder, and spices in a medium bowl. Set aside.
In the bowl of an electric mixer, beat the butter and brown sugar on medium speed until smooth. Add the egg, bitters, and molasses.
Switch to the mixer’s paddle attachment and gradually add the dry ingredients on medium speed. Mix until just combined.
Separate the dough into two balls and flatten to a 1-inch disc. Wrap in plastic wrap and refrigerate for at least one hour until the dough is firm.
Preheat oven to 350 degrees. Roll out the dough on a lightly floured surface to 1/4-inch thickness. Cut into desired shaped and place onto a parchment-lined baking sheet about 1 inch apart. Bake for 10 to 12 minutes, until slightly crisp.
Cool on a wire rack and decorate as you’d like.
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