Classic gingerbread cookies
10
- Prep Time20 mins
- Total Time20 mins
- Makes48
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 0.8g, Carbohydrates 10g, Fat 2.1g, Sodium 40mg.
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.