Gingerbread Cookies

If you follow me on Instagram or follow my hashtag #NYTMinthekitchen you might be aware of my recent obsession with baking. Nothing says Holiday like Gingerbread Cookies. So in honor of this  Holiday season, here's a classic gingerbread cookie recipe. 

Prep time: 40 mins  |  total time: 3 hours 30 minutes

This recipe makes 3 dozen medium size cookies. I used a circle cookie cutter for the shapes (a drinking glass works too). You can use other shapes; baking times will vary according to cookie size.

Ingredients

2 cups all purpose flour, plus more for rolling

2 teaspoons ground ginger

1 teaspoon ground cinnamon

2 teaspoon ground nutmeg  

1/4 teaspoon baking soda

1/4 teaspoon salt

1 large egg

1/4 teaspoon ground cloves

1/2 cup (1 stick) unsalted butter, room temperature

1/3 cup unsulfured molasses

1/3 cup packed dark-brown sugar

For best results use raw spices and grind them in a spice/coffee grinder except for the nutmeg; this you will want grate on a microplane. For perfect cookies and neat edges; dip cookie cutter in flour before cutting out each cookie. Also note that this recipe called for an electric mixer, which I didn't have. I used a whisk instead. The cookies survived although I can't say the same about my arm :/ 

1. In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside. With an electric mixer (I didn't have one so I use my whisk which worked out fine), beat room temperature butter and brown sugar until smooth. Beat in molasses and eggs. With mixer on low, add dry ingredients; mix just until a dough forms. place dough on floured plastic wrap; pat into an 8-inch square.Wrap well; chill until firm, 1 to 2 hours.  

2. Preheat oven to 350 degrees. Divide dough in half. Working with one half at a time (rewrap and refrigerate other half), place dough on floured parchment or waxed paper; roll out 1/8 inch thick, turning, and flouring dough (and rolling pin) as needed. Freeze dough (on paper) until firm, about 20 minutes.

3. Loose dough from paper. Cut out shapes, and transfer to baking sheets. At this point you can decorate with sugar or sprinkles, as desired. 

4. Bake until firm and edges just begin to darken, 10 to 16 minutes, depending on size. Cool completely on baking sheet and enjoy!

 

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