Gingerbread Cookies




Gingerbread Cookies

 

4 - 41/2  cups flour + more for dusting.

1/2 teaspoon baking soda

11/4 teaspoon baking powder

1 teaspoon salt

3 teaspoons Cinnamon

2 1/4 teaspoons ground ginger

1/4 tsp  cloves

1/2 tsp nutmeg ( I recommend using a freshly grated one, it really makes a difference)

1/4 tsp white pepper

3/4 cup unsalted butter

3/4 cup brown sugar (packed)

3./4 cup molasses(mild)

1 large egg


 

* when measuring molasses, simply spray measuring cup with some Pam, or very lightly brush with some oil. Fat helps to release all the molasses without you trying to scrape it from the measuring cup

 

Cookie Dough

On  low heat, melt butter, stir in brown sugar, molasses, salt and all the spices.

Once melted a incorporated, set aside and let cool to lukewarm.. Once lukewarm, beat in the egg.

In a separate bowl, sift together  flour, baking powder and baking soda, and then stir with a whisk, give it a good stir, to make sure baking soda and baking powder are well distributed in the flour.
Add all of the flour mixture into the molasses mixture, stir and form the dough. You want it to be soft, but not too runny. Divide dough into 2 disks and chill for 3 hours, but you can prepare it ahead of time, even several days before the baking. It actually helps the dough to mature and get more flavorful.

Baking
Preheat oven to 350 F, line your baking sheet with parchment paper.

Work with one piece of the dough at a time.
I use a large silicone board to roll my dough, but you can use wooden board as well or granite top if you have one. Make sure your work surface is clean. Dust some flour under and on the top to prevent dough sticking  to the table and to your rolling  pin. Roll the dough as thin or as thick you like. I don't like it too thick nor too thin, somewhere around 1/4 inch thick. If you like more chewy cookie roll them out thicker

Cut out desired shapes, cutting them as close to one another as possible to minimize waste.

 

  • another option how to roll out your dough, is to roll your dough with the help of a parchment paper, just place the dough between 2 pieces of parchment paper and using your rolling pin roll out the dough. This eliminates excessive use of flour.

 

  Transfer your unbaked cookies to your lined cookie sheets . Bake the cookies just until they're slightly brown around the edges 8 to 10 minutes, or until they feel firm. If using 2 racks to bake the cookies, rotate the sheets in half time. Let the cookies cool on the baking sheets for several minutes, or until they're set. Transfer them to a rack to cool completely. Repeat with the remaining dough. 

Store in an airtight container.

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