Gingerbread Cookies Favorite (Print Version)
# Ingredients:
01 -
3 1/2 cups plain flour (440g).
02 -
1/2 tsp ground cloves.
03 -
1 Tbsp cinnamon powder.
04 -
1 tsp baking soda.
05 -
10 Tbsp room-temperature butter (142g).
06 -
1/2 tsp salt.
07 -
1 large egg, at room temperature.
08 -
1 Tbsp powdered ginger.
09 -
1/2 tsp allspice powder.
10 -
2/3 cup molasses (unsulphured) (160ml/200g).
11 -
3/4 cup packed brown sugar (150g).
12 -
1 tsp vanilla essence.
13 -
Optional: use cookie or royal icing for decorating.
# Instructions:
01 -
In a big bowl, stir together flour, soda, salt, cinnamon, ginger, cloves, and allspice.
02 -
Whip the butter for a minute until it softens. Toss in the brown sugar and molasses, then beat on medium-high until smooth.
03 -
Whisk in the vanilla and egg at high speed for around two minutes. Don’t worry if the butter splits up.
04 -
Gently fold the dry mix into the wet on low until you’ve got a thick dough that’s a little sticky.
05 -
Cut the dough into two pieces, flatten into round discs, cover in plastic wrap, and refrigerate for at least 3 hours or overnight.
06 -
Set the oven to 350°F (177°C). Use parchment to cover the baking trays.
07 -
Roll one dough disc flat on a floured surface until it’s 1/4 inch thick.
08 -
Use cutters to shape your dough and space them 1 inch apart on the tray. Gather scraps, roll them out, and repeat.
09 -
Pop them in the oven for 9–10 minutes. Turn the tray halfway. They’ll crisp up if cooked longer.
10 -
Let them cool for 5 minutes on the tray, move them to racks, and decorate once they’re completely cool.
# Notes:
01 -
Dough discs can be frozen, thaw them overnight. Store iced or plain cookies frozen for up to 3 months.
02 -
You’ll need mixing bowls, a whisk, an electric mixer, baking trays, parchment/mats, a rolling pin, and cookie cutters.
03 -
Perfect for decorating with royal icing or cookie icing.
04 -
Too soft to use for gingerbread houses.