My Favorite Gingerbread Cookies (Print Version)
# Ingredients:
01 -
3 1/2 cups all-purpose flour (440g).
02 -
1 tsp baking soda.
03 -
1/2 tsp salt.
04 -
1 Tbsp ground ginger.
05 -
1 Tbsp ground cinnamon.
06 -
1/2 tsp ground allspice.
07 -
1/2 tsp ground cloves.
08 -
10 Tbsp unsalted butter (142g), room temp.
09 -
3/4 cup packed brown sugar (150g).
10 -
2/3 cup unsulphured molasses (160ml/200g).
11 -
1 large egg, room temp.
12 -
1 tsp vanilla extract.
13 -
Optional: cookie icing or royal icing.
# Instructions:
01 -
Mix flour, baking soda, salt, ginger, cinnamon, allspice, and cloves in a large bowl.
02 -
Beat butter 1 minute until creamy. Add brown sugar and molasses, mix on medium-high until well blended.
03 -
Beat in egg and vanilla on high for 2 minutes (ok if butter separates).
04 -
Mix in flour mixture on low until you get a thick, slightly sticky dough.
05 -
Split dough in half, shape into discs, wrap in plastic. Chill at least 3 hours or overnight.
06 -
Heat oven to 350°F (177°C). Line baking sheets with parchment.
07 -
Roll out one disc on floured surface to 1/4 inch thick.
08 -
Cut shapes, place 1 inch apart on sheets. Re-roll scraps.
09 -
Bake 9-10 minutes, rotating pan once. Longer time = crispier cookies.
10 -
Cool 5 minutes on sheet, then move to rack. Decorate when fully cool.
# Notes:
01 -
Can freeze decorated/undecorated cookies 3 months. Can freeze dough discs - thaw overnight.
02 -
Need bowls, whisk, mixer, sheets, parchment/mats, rolling pin, cutters, cooling rack.
03 -
Great for decorating with royal or cookie icing.
04 -
Too soft for gingerbread houses.