Classic Gingerbread Cookies
Gingerbread should feel substantial. By using dark molasses and a generous hand with the ground ginger and cloves, you get a cookie that balances a sharp, earthy spice against the deep sweetness of the sugar.
Control the temperature of the fat and the dough.
If the butter is too warm, the cookies will spread into blobs in the oven. If the dough isn't chilled thoroughly, your shapes will lose their definition.
- stand mixer with paddle attachment
- rolling pin
- cookie cutters
- baking sheets lined with parchment
- plastic wrap
What goes in.
- 3 1/4 cupsall-purpose flour
- 1 tspbaking soda
- 1 tbspground ginger
- 1 tspground cinnamon
- 1/2 tspground cloves
- 1/2 tspsalt
- 3/4 cupunsalted butter, softened
- 1/2 cuppacked dark brown sugar
- 1/2 cupunsulphured molasses
- 1large egg
Handle the dough as little as possible
Divide the dough into two disks and chill them for at least two hours before rolling. Rolling the dough between two sheets of parchment paper prevents the need for excess flour, which would otherwise toughen the cookies.
The method.
Whisk dry ingredients
Sift the flour, baking soda, ginger, cinnamon, cloves, and salt into a large bowl. Set this aside.
Cream butter and sugar
In the mixer, beat the butter and brown sugar on medium speed until the texture is light and fluffy, about three minutes.
Incorporate wet ingredients
Add the molasses and the egg to the butter mixture. Scrape down the sides of the bowl and mix until fully combined.
Combine
Turn the mixer to low and add the flour mixture in three batches. Mix only until the white streaks disappear.
Chill
Divide the dough, flatten into disks, and wrap tightly. Refrigerate for at least two hours.
Roll and cut
Roll the dough to 1/4-inch thickness between parchment paper. Use your cutters and place the shapes on a lined sheet. Freeze the shaped cookies for 15 minutes before baking.
Bake
Bake at 350°F for 10 to 12 minutes. The cookies are done when the edges are set and the centers still look slightly soft.
Other turns to take.
Citrus Infused
Add one tablespoon of finely grated orange zest to the butter and sugar for a brighter finish.
Peppery Edge
Add 1/4 teaspoon of finely ground black pepper to the dry ingredients for a subtle heat that lingers.
When it doesn't go to plan.
Use dark, unsulphured molasses rather than blackstrap; blackstrap is too bitter for cookies.
Do not overbake. These cookies harden as they cool on the wire rack.
If your dough becomes too sticky while rolling, slide the parchment back onto a baking sheet and return it to the fridge for 10 minutes.
The ones that keep coming up.
Why did my cookies spread?
The butter was likely too warm when mixing, or the baking sheet was placed into a hot oven without the final chill period.
Can I substitute the molasses?
No. Molasses provides both the distinct flavor and the structural moisture required for gingerbread to hold its shape.
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