Classic gingerbread cookies

7

PREP TIME

20 min

Makes

48

* PLUS chilling time
Classic gingerbread cookies

Andreas Trauttmansdorff


Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 tsp ground ginger
  • 1 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup unsalted butter , melted
  • 3/4 cup brown sugar
  • 1 egg
  • 1/3 cup fancy molasses

Instructions

  • In a large bowl, using a fork, stir flour with spices and baking soda. In a medium-size bowl, using a wooden spoon, stir butter with sugar until evenly mixed. Beat in egg, then molasses. Make a well in centre of flour mixture, then stir in molasses mixture until most of flour is absorbed. Gently knead to evenly mix.
  • Form dough into 4 balls, then flatten each into a disc. Wrap separately in plastic and refrigerate until firm, 30 minutes or up to 5 days. Freeze up to 1 month if making ahead.
  • When ready to bake, remove dough from refrigerator. Let stand at room temperature to soften enough for easy rolling, 10 to 15 minutes. Preheat oven to 350F. Lightly spray 2 baking sheets. Place a disc of dough between 2 sheets of waxed paper. Roll dough no thicker than 1/4 inch. Cut out shapes with cookie cutter. Place on baking sheets 1 inch apart.
  • Bake one sheet at a time in centre of preheated oven until edges begin to darken, 7 to 10 minutes. Remove cookies to a cooling rack. Repeat with remaining dough. Store in a cool place up to 1 week or freeze up to 1 month.

How to roll out cookie dough

 

Nutrition (per serving)

  • Calories
  • 62,
  • Protein
  • 0.8 g,
  • Carbohydrates
  • 10 g,
  • Fat
  • 2.1 g,
  • Sodium
  • 40 mg.

Variations

Cracked black pepper & lemon: Stir 1 tbsp finely grated lemon peel and 1 1/2 tsp freshly cracked black pepper into flour mixture in step 1. Continue with recipe as written.

Chocolate gingerbread: Finely chop 3 squares (about 3 oz/90 g) bittersweet or semi-sweet chocolate. Knead gently into dough. Roll out and cut into shapes. Bake as directed above.

Chocolate & sugar: Before baking chocolate cookies (above), brush with water, then sprinkle with granulated or coarse sugar. Bake as above.

Ginger-pecan: Gently knead 2/3 cup finely chopped pecans into dough. Roll into 1-inch balls. Arrange on baking sheets. Press a pecan into centre of each. Bake 8 to 12 minutes.

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