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Gingerbread Cookies
Andrew Fowler

Gingerbread Cookies

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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 sugar 2 minutes; add molasses and egg. Separately whisk flour, ginger, cinnamon, cloves, baking soda, and salt.
  2. Mix dry into butter just until combined. Form two discs; wrap and refrigerate 2 hours, additional to listed active time.
  3. Heat oven to 350°F; parchment-line sheets. Roll dough between parchment to 1/4 inch thick; cut about 36 small 2 1/2-inch shapes, rerolling scraps once.
  4. Space 1 inch apart; bake in three batches 9 to 10 minutes each until edges firm and centers no longer damp.
  5. Cool on sheets 5 minutes; rack-cool completely before packing.