Sturdy Gingerbread Cookies
These are not soft, cake-like cookies. They are snap-textured, dark with molasses, and packed with enough spice to hold their own against heavy icing.
Patience is your primary ingredient.
The dough needs a long stint in the refrigerator to hydrate the flour and firm up the fats; if you rush this, the cookies will spread into formless puddles.
- Heavy-duty stand mixer or electric beaters
- Rolling pin
- Rimmed baking sheets
- Parchment paper
- Cookie cutters
What goes in.
- 3 1/2 cupsall-purpose flour
- 1 tbspground ginger
- 1 tspground cinnamon
- 1/2 tspground cloves
- 1/2 tspbaking soda
- 1/2 tspsalt
- 1/2 cupunsalted butter, softened
- 1/2 cupdark brown sugar, packed
- 1/2 cupunsulfured molasses
- 1large egg
Temperature control
Dividing the dough into two disks and wrapping them tightly prevents the butter from melting while you work, ensuring clean lines on your cutouts.
The method.
Mix dry ingredients
Whisk the flour, ginger, cinnamon, cloves, baking soda, and salt in a bowl until uniform.
Cream fats and sugar
Beat the butter and brown sugar until the mixture looks pale and grainy, then scrape down the sides.
Add liquids
Mix in the molasses and egg until fully incorporated, then gradually add the dry ingredients until just combined.
Chill the dough
Divide dough into two disks, wrap in plastic, and refrigerate for at least two hours.
Roll and cut
Roll the dough between two sheets of parchment paper to 1/8-inch thickness. Keep the dough cold while cutting.
Bake
Bake at 350°F (175°C) for 10 to 12 minutes. The cookies are done when the edges look set and slightly darker than the centers.
Other turns to take.
Citrus Infusion
Add one tablespoon of freshly grated orange zest to the butter and sugar mixture for brightness.
Extra Heat
Fold in a teaspoon of finely minced crystallized ginger for a sharper bite.
When it doesn't go to plan.
Lightly flour your cutters to prevent the dough from sticking and losing its shape.
Rotate your baking sheets halfway through the bake time for even browning.
Let the cookies cool completely on the baking sheet for five minutes before moving them to a wire rack.
The ones that keep coming up.
Why did my cookies spread?
The oven was likely too hot, or the dough was not cold enough when it hit the baking sheet. Always chill the pan before putting the dough on it.
Can I reuse the dough scraps?
Yes, but knead them together gently and chill again before rolling a second time to prevent the cookies from becoming tough.
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