Ingredients

The following ingredients have 10 Servings
  • 2 3/4 cups all-purpose flour (plus more for the work surface)
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon freshly grated nutmeg
  • 1 stick unsalted butter (at room temperature)
  • 1/2 cup packed dark brown sugar
  • 1 large egg
  • 3/4 cup unsulphured molasses
  • Royal Icing (for decorating (optional))

Instruction

  • In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
  • In a stand mixer or a bowl with an electric mixer on medium-high speed, beat the butter and brown sugar until fluffy. Add the egg, beating well. Beat in the molasses.
  • Reduce the speed to low. Gradually add the flour mixture and beat just until combined. Divide the dough into 2 portions and wrap each in plastic wrap or tuck in a resealable plastic bag. Refrigerate for at least 1 hour. (You can instead freeze the dough for up to 1 month and let it thaw in the fridge overnight.)
  • Preheat the oven to 350°F. Line a couple of baking sheets with parchment or Silpat.
  • On a generously floured piece of parchment paper, roll each portion of the dough to a scant 1/4 inch thick or even thinner since the cookies will puff during baking. Freeze for 15 minutes.
  • Cut out the gingerbread men (or other shapes) with a 2-inch cookie cutter.
  • Using a spatula, carefully move the cookies to the parchment-lined baking sheets and freeze for 15 minutes.
  • Bake the cookies for 6 minutes. Remove the sheets from the oven and firmly tap the bottom of the baking sheet on the counter. Rotate the sheets 180 degrees and return them to the oven until the gingerbread cookies are crisp at the edges, 6 to 8 minutes. Transfer the baking sheets to wire racks to cool completely.
  • If desired, pipe a face and buttons and whatever else you choose onto the gingerbread cookies with royal icing.