My Favorite Gingerbread Cookies

Ingredients

• 3.5 cup all-purpose flour (spooned and leveled, plus more for rolling)
• 1 tsp baking soda
• 0.5 tsp salt
• 1 tbsp ground ginger (Use a full tablespoon.)
• 1 tbsp ground cinnamon
• 0.5 tsp ground allspice
• 0.5 tsp ground cloves
• 10 tbsp unsalted butter (softened to room temperature)
• 0.75 cup packed brown sugar (light or dark brown sugar)
• 0.6667 cup unsulphured or dark molasses (About 200 g; do not use blackstrap. The author prefers Grandma’s brand.)
• 1 large egg (at room temperature)
• 1 tsp pure vanilla extract
• cookie icing, royal icing, or cookie buttercream (Optional, for decorating; use easy cookie icing, royal icing, or cookie buttercream as desired.)

Steps

1. 1

   In a large bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, allspice, and cloves until evenly combined. Set the dry mixture aside.

2. 2

   Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed for about 1 minute, until completely smooth and creamy.

3. 3

   Add the brown sugar and molasses to the butter. Beat on medium-high speed until the mixture is combined and creamy, scraping down the sides and bottom of the bowl as needed.

4. 4

   Add the egg and vanilla extract. Beat on high speed for 2 full minutes, scraping the bowl again as needed. The butter mixture may appear separated; this is acceptable.

5. 5

   Add the flour mixture to the wet ingredients. Beat on low speed just until combined. The dough will be quite thick and slightly sticky.

6. 6

   Divide the dough in half. Place each portion on a large sheet of plastic wrap, wrap tightly, and pat each portion into a flat disc.

7. 7

   Chill the dough discs for at least 3 hours and up to 3 days. Chilling is mandatory; overnight chilling is recommended for a firm, manageable dough.

8. 8

   Preheat the oven to 350°F (177°C). Line 2 to 3 large baking sheets with parchment paper or silicone baking mats.

9. 9

   Remove one chilled dough disc from the refrigerator. Generously flour the work surface, your hands, and the rolling pin.

10. 10

    Roll the dough to about 1/4 inch thick. If it cracks or seems crumbly, lift and rotate the dough as you roll, and use your fingers to press cracked edges back together.

11. 11

    Cut the dough into shapes with cookie cutters. Transfer the shapes to the prepared baking sheets, spacing them about 1 inch apart. Re-roll the scraps until all the dough is used, then repeat the rolling and cutting process with the remaining dough disc.

12. 12

    Bake for about 9 to 10 minutes, rotating the baking sheet once during baking to account for hot spots. Bake smaller cutters, under 4 inches, for about 8 minutes; bake larger cutters, over 4 inches, for about 11 minutes. Avoid overbaking for soft cookies—the longer they bake, the harder and crunchier they become.

13. 13

    Let the cookies cool on the baking sheets for 5 minutes. Transfer them to a cooling rack and cool completely.

14. 14

    Once completely cool, decorate with cookie icing, royal icing, or cookie buttercream as desired.

Notes

Store the cookies covered at room temperature for up to 1 week. The dough may be chilled for up to 3 days. The dough can become sticky during rolling, so use additional flour on the work surface, hands, and rolling pin. Optional decorations include icing, buttercream, food coloring, and small amounts of cinnamon added to the frosting.

Nutrition per serving

• dessert
• cookies
• Christmas
• holiday baking
• baked
• make-ahead
• vegetarian