Serves 1
Directions
- 1Combine all dry ingredients: three cups of all-purpose flour, one teaspoon of baking soda, one teaspoon of cinnamon, two teaspoons of ground ginger, 1/4 teaspoon of fresh nutmeg, 1/4 teaspoon of cloves, and 1/4 teaspoon of salt.
- 2Whisk the dry ingredients together and set aside.
- 3Add 3/4 cup (170 grams) of unsalted, room temperature butter to a mixer and cream until soft.
- 4Add 3/4 cup (165 grams) of packed brown sugar to the butter and mix until nice and creamy.
- 5Scrape down the sides of the bowl.
- 6Measure 3/4 cup of molasses and add it to the creamed butter and sugar, mixing it in well before adding anything else.
- 7Crack one egg into a separate measuring cup to check for shells, then add to the mixture along with one teaspoon of vanilla.
- 8Mix until incorporated, noting that the mixture might appear
- 9Dump the dry ingredients into the wet mixture.
- 10Mix on low speed until almost combined, leaving some streaks.
- 11Finish mixing by hand with a spatula, scraping the bottom of the bowl to ensure uniform mixing.
- 12Divide the dough into two batches and press each into a disk.
- 13Roll out the cookie dough into a disc before chilling to allow it to firm up quicker and make it easier to roll later.
- 14Chill the dough in the fridge for four hours to overnight.
- 15Preheat the oven to 350°F (175°C).
- 16Flour your work surface generously, as the dough is notoriously soft.
- 17Unwrap the chilled dough and roll it out to about 1/4 inch thick, flouring the rolling pin as well.
- 18If cracks appear in the dough, pinch them together.
- 19Use cookie cutters to cut out shapes and place them onto a baking sheet.
- 20Combine dough scraps, quickly reroll, and cut out more cookies. If the dough gets too soft, chill it again.
- 21Bake the gingerbread cookies in the preheated oven at 350°F (175°C) for about 10 minutes; smaller shapes might require less time.
- 22Let the cookies cool before decorating.
- 23Outline the edge of the cookies using Royal icing and a small round piping tip (number three), holding the tip about 1/2 inch above the cookie.
- 24Add simple decorations like dots for eyes, a happy face, buttons, and zigzags on arms and legs.
- 25For candy canes, add a double stripe.
Ingredients
- 0.75 cup brown sugar
- 0.75 cup butter
- 1 egg
- 1 teaspoon cinnamon
- 2 teaspoons ginger
- 0.25 teaspoon nutmeg
- 0.25 teaspoon cloves
- 1 teaspoon vanilla
- 0.75 cup molasses
- 0.25 teaspoon salt
- 1 teaspoon baking soda
- 3 cups all-purpose flour
- Royal icing
Equipment
mixerstand mixerhand mixerpaddle attachmentwhisksiftermeasuring cupspatularolling pincookie cuttersbaking sheetovenpiping tip
Tips
- When piping icing, hold the piping tip up and let the icing flow to control and lead the shape.
- Redraw the outline of the cookie to make it beautiful and clean, even if the cookie plumped up a little.
- Have fun and keep the decorating simple.
- Use different size cookie cutters to maximize dough usage and minimize rerolling scraps.
- If the dough gets too soft while rolling, put it back in the fridge.
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