Gingerbread for cookies or houses
10 tablespoons (2/3 cup) unsalted butter, softened
3/4 cup packed light or dark brown sugar
2/3 cup molasses
1 large egg, at room temperature
1 teaspoon pure vanilla extract
3 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
Instructions
- In a large bowl using a hand-held mixer or stand mixer, beat the butter for 1 minute on medium speed until smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined. Beat in egg and vanilla on high speed for 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be thick and sticky. Divide dough in half and wrap each tightly in plastic wrap. Press down on the wrapped dough to create a flat disc shape. Put wrapped discs in refrigerator and chill for a min of three hours. Dough can be refrigerated for up to three days.
- Preheat oven to 350°F. Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside.
- Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll out disc until 1/4-inch thick. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.
- Bake cookies for about 9-10 minutes. Check at 8 minutes as size of cookie cutter impacts cooking time. The smaller the less time. Also, if baking pieces for a gingerbread house the more time in the oven the crunchier the gingerbread.
- Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired.
- Cookies stay fresh covered at room temperature for up to 1 week.
Tips for rolling gingerbread dough– the dough may crack and be crumbly as you roll. It’s helpful to move the dough around and don’t be afraid to use your fingers to help meld the cracking edges back together. The dough will soften as you roll and will be easier to shape.