gingerbread cookies

dscf3168Ok obviously a few weeks late, but this can still be a reference for next year, right? ‘Tis the season to-eat-cookies, fa-la-la-la-la, la-la, la-la! We had a tradition of making unfrosted gingerbread cookies when I was younger; the taste of these is very similar, but without the need to chill the dough. Much more convenient for sure. This dough work probably work well for a house too, since it doesn’t rise much at all. For a house, I’d recommend rolling dough out a bit thinner for easier handling.

from my sister from the Internet somewhere
takes about 1-2 hour
makes about 4 baking sheets of cookies
You need:
one medium pot, parchment paper or silicon baking mat
rolling pin, cookie cutters
1/2 c granulated sugar
1 1/2 tsp ground ginger
1 tsp allspice
1 tsp ground cinnamon
1 tsp ground cloves
1/2 c (140 g) dark molasses
2 tsp baking soda
1/2 c butter, cut in chunks
1 large egg, beaten
3 1/2 c all-purpose flour, loose

dscf3159dscf3160dscf3161dscf3163dscf3164dscf3165In a medium pot, mix 1/2 c granulated sugar, 1 1/2 tsp ground ginger, 1 tsp allspice, 1 tsp ground cinnamon, 1 tsp ground cloves and 1/2 c (140 g) dark molasses. Heat under medium heat until lightly boiling, stirring occasionally. Remove from heat then add 2 tsp baking soda. Mixture will foam up slightly. When combined, add in 1/2 c butter, cut in chunks and stir until melted. Follow with 1 large egg, beaten, then 3 1/2 c all-purpose flour. Dough will be malleable but thick (like gingerbread usually is).

Preheat oven to 325 deg F while you roll out the cookies.

Lightly flour a silicone baking mat or parchment paper. Pour dough out from pot onto working surface. Knead the dough until uniformly covered. Roll out to about 1/4 thick and cut into shapes, removing the “negative” dough for re-kneading and forming later. Cookies need about 1/2 inch space around for a slight spreading while baking.

Bake for 12 minutes. Allow to cool for 5 minutes on the baking sheet before moving to a wire rack to completely cool. Hard cookies will soften slightly as they get stale 😉

3 thoughts on “gingerbread cookies

  • January 8, 2017 at 6:52 pm

    If anyone reads your comments, we did use this for a house and it held up pretty well.

  • December 24, 2020 at 7:23 pm

    Why is there no salt in this recipe?

    • December 27, 2020 at 10:36 pm

      Gingerbread cookies aren’t about a balanced flavor profile! They’re about overwhelming spices! Hah. But actually, I don’t think this recipe is missing salt – the spices add a savory profile enough for me.


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