Gingerbread Cookies

• 份量: 24 servings
• 总时间: 4 hours 30 minutes

配料

3 and 1/2 cups (440g) all-purpose flour (spooned & leveled)

1 teaspoon baking soda

1/2 teaspoon salt

1 Tablespoon ground ginger (yes, 1 full Tablespoon!)

1 Tablespoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

10 Tablespoons (2/3 cup; 145g) unsalted butter, softened to room temperature

3/4 cup (150g) packed light or dark brown sugar

2/3 cup (160ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)

1 large egg, at room temperature

1 teaspoon pure vanilla extract

optional: easy cookie icing or royal icing

步骤

In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.

In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined and creamy. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate; that’s ok.

Add the flour mixture to the wet ingredients, and beat on low speed until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough.

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

Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll out disc until 1/4-inch thick.

Cut into shapes.

Place shapes 1 inch apart on prepared baking sheets.

Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.

Bake cookies for about 9-10 minutes. <4 inches, bake for about 8 minutes. >4 inches, bake for about 11 minutes.

Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely.

Cookies stay fresh covered at room temperature for up to 1 week.