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undecorated dark golden gingerbread people and star cookies with slightly uneven homemade edges on a plain kitchen plate
Andre Lewis

Gingerbread Cookies

Gingerbread cutouts need a dough that holds a clean edge. This one gets its dark color from ordinary unsulfured molasses, not blackstrap. Roll it evenly. Thin feet and thick centers won't finish baking together. I leave these undecorated so the ginger and toasted edges do the work, and the cookies are sturdy enough to pack once they've cooled.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling and cooling 2 hours 5 minutes
Total Time 3 hours 5 minutes
Servings: 36
Ingredients Method

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1/2 cup packed dark brown sugar
  • 1/2 cup unsulfured molasses not blackstrap
  • 1 large egg
  • 3 cups all-purpose flour
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt

Method
 

  1. Beat butter and brown sugar for 2 minutes, then beat in molasses and egg. Whisk flour, ginger, cinnamon, cloves, baking soda and salt in a second bowl.
  2. Mix the dry ingredients into the butter mixture just until combined. Divide into two discs, wrap and refrigerate for 2 hours, additional to the listed active time.
  3. Heat the oven to 350°F and line baking sheets with parchment. Roll the dough between parchment to 1/4 inch thick and cut into approximately 36 small 2 1/2-inch shapes, rerolling scraps once.
  4. Arrange 1 inch apart and bake in three batches for 9 to 10 minutes each, until the edges are firm and the centers no longer look damp.
  5. Cool on the sheets for 5 minutes, then transfer to racks and cool completely before packing.