For years I've been trying and tweaking every gingerbread cookie recipe I can find working toward the perfect not too crunchy, not too spicy, gingerbread cookie. Over the past two Christmases we have agreed on just the right combination. Two of my three boys, if left unattended, would eat a whole batch of these.
Here's the recipe:
6 cups all-purpose flour (plus more for rolling dough)
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp sea salt
2 1/2 - 3 tsp ground ginger
3 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp finely ground black pepper
1 cup (2 sticks) unsalted butter
1 cup packed brown sugar (light or dark will work)
2 eggs
1 cup unsulfered molasses
1) Preheat oven to 350. Combine dry ingredients in a large bowl, stir to combine, set aside. Make sure you spooned your flour into the measuring cup then level the top off to prevent adding too much flour.
2) Cream softened butter and brown sugar for a minute or two on medium speed with an electric mixer, until well blended. Add eggs, blend. Add molasses and continue mix on medium speed for one minute.
3) Reduce mixer speed to low and slowly add the dry ingredients. Mix just until combined.
4) You can refrigerate your dough for an hour to make it a little easier to roll out but I'm not big on patience so I roll mine out right away.
5) Roll out dough on a lightly floured surface to a thickness between 1/8 and 1/4 inch depending on your preference. If you find the dough to be a little soft, keep adding flour as you are kneading and rolling out until you have the right consistency. Cut into desired shapes and place on a baking sheet leaving an inch between cookies.
6) Bake 10-12 minutes, until cookies are just beginning to brown on the bottom. Increase time for a crunchier cookie.
7) Let cookies cool on wire racks.
8) These are delicious as is or with a drizzle of royal icing. These freeze beautifully if you want to keep an un-frosted batch in your freezer to dress up later on your holiday cookie trays. Layer with waxed or parchment paper and store in an airtight container.
Blessings to you and yours! Enjoy your cookies : )
