Ginger Bread Cookie
Ingredients for gingerbread cookie recipe:
- Flour: I traditionally use all-purpose flour for this recipe, but white whole wheat flour will also work.
- Spices: Ground cinnamon, ginger, cloves and nutmeg.
- Baking soda, salt, egg and vanilla extract: Because…cookies.
- Black treacle or Molasses: I typically just opt for the “original” unsulphured molasses.
- Brown sugar: For extra molasses-y flavor.
- Butter: Softened completely to room temperature.
- Orange Zest: The subtle citrus pairs really nicely with the cinnamon (Optional)
A simple procedure to bake…!
- Whisk together your dry ingredients. Flour, cinnamon, ginger, baking soda, cloves, salt and nutmeg.
- Beat the dough. Using either a stand mixer or a hand mixer, beat the butter and sugar together until light and fluffy. Add in eggs and molasses, and beat on medium speed until combined. Then gradually add in the flour mixture, and beat on medium-low speed until just combined.
- Chill the dough. Divide the dough into two equal portions, and form them each into a ball. Then gently use your hands to flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours or overnight. The disc shape will make it easier to roll the cookies out later.
- Roll and cut the dough. Once the dough is thoroughly chilled, unwrap one of the disc and place is on a lightly-floured surface. Use a floured rolling pin to roll the dough evenly until it is approximately 1/8-inch thick. Then use your favorite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more. Transfer the dough shapes to to a parchment-covered baking sheet.
- Bake. At 350°F for about 8 to 10 minutes, or until the cookies are crisp around the edges and on top. Remove from oven and let cool for 5 minutes, then transfer to a wire rack to finish cooling.
- Decorate: Once the cookies cool to room temperature, feel free to decorate them as desired with the icing (see below) and serve. Then dive in, or transfer them to a sealed container and store (or freeze) for later.