Gingerbread Cookies forever beloved (Print Version)
# Ingredients:
01 -
3/4 cup packed brown sugar (150g).
02 -
1 tsp vanilla extract.
03 -
1 tsp baking soda.
04 -
10 Tbsp unsalted butter (142g), softened.
05 -
1 Tbsp ground cinnamon.
06 -
1 large egg, room temperature.
07 -
2/3 cup unsulphured molasses (160ml/200g).
08 -
1/2 tsp salt.
09 -
1 Tbsp ground ginger.
10 -
1/2 tsp ground cloves.
11 -
1/2 tsp ground allspice.
12 -
3 1/2 cups all-purpose flour (440g).
13 -
Optional: royal icing or cookie icing.
# Instructions:
01 -
In a big bowl, whisk together flour, salt, baking soda, ginger, cinnamon, cloves, and allspice.
02 -
With a mixer, beat butter for 1 minute so it’s creamy. Add molasses and brown sugar, then mix until smooth on medium-high speed.
03 -
Mix in egg and vanilla on high speed for a couple of minutes. It’s fine if the butter looks a bit separated!
04 -
On low, add the dry ingredients to the wet mixture until a sticky, thick dough forms.
05 -
Shape the dough into two discs. Wrap them in plastic wrap and refrigerate for a few hours or all night.
06 -
Turn your oven to 350°F (177°C). Get baking sheets ready by lining them with parchment paper.
07 -
On a floured surface, roll out one disc at a time to about 1/4 inch thickness.
08 -
Use cutters to make shapes, keeping them an inch apart on the sheets. Gather and roll leftover dough again.
09 -
Bake for 9-10 minutes, turning the pan halfway through. Baking longer will make them crunchier.
10 -
Let cookies rest 5 minutes on the sheet, then transfer to a rack. Decorate once totally cool.
# Notes:
01 -
Store decorated or plain cookies in the freezer for up to 3 months. dough discs can also be frozen and thawed overnight.
02 -
You’ll need bowls, a whisk, an electric mixer, baking sheets, parchment or silicone mats, rolling pin, cutters, and a cooling rack.
03 -
Fun to use with royal icing or regular cookie icing for decorating.
04 -
Not sturdy enough for making gingerbread houses.