Gingerbread Cookies
8
- Prep Time30 mins
- Total Time5 hrs 20 mins
- Makes36 to 48
Produced by Chantal Braganza and Sun Ngo, Photography by Christie Vuong, Food Styling by Eshun Mott, Prop Styling by Nicole Billark.
This is a spicy and versatile version of classic gingerbread that we first published in 1961. Roll it out and cut it into shapes, or press beautiful patterns into it with a cookie stamp.
Ingredients
3 1⁄2 cups (420 g) all-purpose flour
1 tsp baking soda
1 tsp salt
1/2 tsp allspice
1/2 tsp cloves
1/2 tsp ginger
1/2 tsp cinnamon
1/4 cup unsalted butter, at room temperature
3/4 cup (130 g) brown sugar
3/4 cup molasses
Instructions
Stir flour with baking soda, salt and spices in a large bowl until combined.
Beat butter with sugar in a large bowl, using an electric mixer on medium, until creamy. Beat in molasses until well combined. Beat in one-third of flour mixture until combined, then 2 tbsp water. Repeat with remaining flour and 2 tbsp water until all ingredients are incorporated and you have a smooth dough. Divide dough evenly in half and place on two sheets of plastic, then form into discs. Wrap and refrigerate until firm, about 4 hrs.
Position rack in centre of oven, then preheat to 350F. Line 2 baking sheets with parchment.
Working with one portion of dough at a time, roll dough out on a floured surface to about 1⁄4-in. thick. Cut with floured cookie cutters into desired shapes and arrange on prepared sheets. (Alternatively, break off golf-ball-sized pieces of dough, coat lightly in flour and press onto prepared sheets with a cookie stamp.)
Bake until centres of cookies are just firm, about 10 min. Transfer to a rack to cool completely. Glaze or decorate cooled cookies, if desired.
Kitchen tip
To make glaze for pressed cookies, whisk 1 cup icing sugar with 2 tbsp hot water and 1 tbsp melted butter; the consistency should resemble that of maple syrup. Drizzle over cookies and let stand until glaze is firm, 1 to 2hrs.
