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
Cream together the butter, sugar, molasses, spices, and salt.
Add the egg and blend until uniform in texture, scrape the bowl completely while blending.
Add flour and baking soda and mix to form a dough.
Roll dough out to 1/4" – 3/8" thick and chill for at least 30 minutes before cutting.
Preheat oven to 350F.
Cut dough to desired shapes using floured cookie cutters and transfer to an ungreased cookie sheet.
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
Remove from oven and allow cookies to cool before icing.
Click for Joe the Baker’s recipe for Perfect Cookie Icing.