Gingerbread Cookie Recipe: Bold Spice, Dough That Holds Its Shape

Ingredients

Season It: Spice Balance and Flavor

1. Cream the softened butter and brown sugar in a large bowl until light and fluffy. Beat in the molasses and the egg until smooth.
2. In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg until evenly mixed. Add the dry mixture to the wet mixture on low speed, mixing only until no dry streaks remain.
3. Keep the spice balance in these starting ranges for 2 1/2 cups of flour:
   • Ginger: 1 to 2 teaspoons, for warmth and a bright bite
   • Cinnamon: 1 to 2 teaspoons, for a rounded, sweet warmth
   • Cloves: 1/4 to 1/2 teaspoon, for depth; cloves are strong, so a little goes a long way
4. Molasses darkens the dough, adds moisture, and gives the cookies a chewy, deep flavor. More molasses makes the dough stickier and the baked color darker. Use the amount listed above for a classic dark gingerbread color.

Shape It: Dough Texture and Chilling

1. The dough feels soft and a little sticky at first. That is expected.
2. Divide the dough in half, flatten each half into a disc, wrap them, and chill until firm, at least 1 hour.
3. Chilling is what keeps the shapes sharp. Warm dough spreads in the oven and softens the edges of cut shapes.
4. Roll the chilled dough to an even 1/4 inch (6 mm) thickness between sheets of parchment or on a lightly floured surface. If the dough cracks at the edges, let it rest at room temperature for a few minutes, then roll again.
5. Cut the shapes, lift them onto parchment-lined baking sheets, and freeze the sheets for 5 to 10 minutes if the shapes feel soft when you move them.
6. Re-roll the scraps once or twice. Dough that has been worked many times bakes tougher and spreads more.

Bake It: Heat, Timing, and Edge Color

1. Heat the oven to 350°F (175°C) and set a rack in the middle position.
2. Bake the cut-outs for 8 to 10 minutes for 1/4 inch (6 mm) thickness. Rotate the sheet halfway through so the cookies brown evenly.
3. Read the cookies by their edges. The edges are set and lightly browned, and the centers look matte and slightly soft. The cookies firm up as they cool on the sheet, so do not bake until the centers look firm.
4. Ovens vary. Check the first batch a minute or two before the shortest time, and adjust the time for the rest of the dough.
5. Let the cookies rest on the baking sheet for 2 minutes, then move them to a wire rack.
6. Trim uneven edges while the cookies are still warm, using a small knife.

Frequently Asked Questions