Description

This traditional gingerbread recipe yields a perfectly spiced cookie with enough structural integrity for intricate shapes and a tender, soft interior. By utilizing a high molasses content and a mandatory hydration rest, these biscuits achieve a deep, caramel-like flavor and long-lasting freshness.

Ingredients

440g 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
142g Unsalted Butter, softened
150g Brown Sugar
160ml Unsulphured Molasses
1 Large Egg, room temperature
1 teaspoon Pure Vanilla Extract

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Instructions

Whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves in a large bowl to aerate and distribute spices.
In a stand mixer with a paddle attachment, cream the softened butter for one minute, then add brown sugar and molasses and beat until smooth.
Incorporate the egg and vanilla extract, beating on high speed for two minutes until a thick emulsion forms.
Turn the mixer to low and gradually add the dry ingredients, mixing only until the white streaks of flour disappear.
Divide the dough into two discs, wrap in plastic, and refrigerate for at least three hours or overnight to hydrate the flour.
Preheat oven to 350°F (177°C) and roll the chilled dough on a floured surface to 1/4-inch thickness before cutting into shapes.
Bake for 9-10 minutes, then let the cookies rest on the baking sheet for five minutes before moving to a cooling rack.

Notes

For the smoothest emulsion, ensure your egg and molasses are at room temperature so they do not cause the creamed butter to seize. If your kitchen is warm, rolling the dough between sheets of parchment paper prevents it from sticking without the need for excessive flour dusting.

Prep Time: 3 hours 20 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: Holiday Tradition