Nothing says the holidays like Gingerbread Cookies! The perfect gingerbread cookie is crisp at the edges and tender on the inside, with just a hint of spice. Head to Facebook Live at 2pm on December 21, 2020 and follow along with us on Quarantine Cooking Episode 31: Gingerbread cookies.
As always, Chef Baker recommends using weight measurements rather than volume measurements. Click here to find out why!
- 230 g butter or 1 cup
- 100 g dark brown sugar or 1/2 cup, packed
- 75 g molasses or 1/4 cup
- 11 g ground ginger or 1 Tbsp
- 5 g ground cinnamon or 2 tsp
- 5 g ground nutmeg or 2 tsp
- 5 g salt or 2 tsp
- 1 large egg
- 325 g all purpose flour or 5 cups
- 10 g baking soda or 1 Tbsp
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Cream together the butter, sugar, molasses, spices, and salt.
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Add the egg and blend until uniform in texture, scrape the bowl completely while blending.
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Add flour and baking soda and mix to form a dough.
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Roll dough out to 1/4" – 3/8" thick and chill for at least 30 minutes before cutting.
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Preheat oven to 350F.
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Cut dough to desired shapes using floured cookie cutters and transfer to an ungreased cookie sheet.
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Bake in 350F oven 8 to 12 minutes or until the edges of the cookie slightly change color and the cookie is stiff to the touch. Baking time will differ according to the size of the cookies
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Remove from oven and allow cookies to cool before icing.
Recipe Video
Click for Joe the Baker’s recipe for Perfect Cookie Icing.
