Gingerbread Cookies
Yield: 4 dozen
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Ingredients
- 145 g unsalted butter (softened)
- 150 g dark brown sugar (packed)
- 200 g dark treacle
- 1 large egg(s) (room temperature)
- 1 tsp pure vanilla extract
- 437 g all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 Tbsp ground ginger
- 1 Tbsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp ground cloves
Instructions
Make The Cookies:
- In a stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.145 g unsalted butter
- Add the brown sugar and treacle, and beat on medium-high speed until combined and creamy looking. Scrape down the sides and bottom of the bowl as needed.150 g dark brown sugar, 200 g dark treacle
- Next, beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom ofthe bowl as needed.1 large egg(s), 1 tsp pure vanilla extract
- In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined.437 g all-purpose flour, 1 tsp baking soda, ½ tsp salt, 1 Tbsp ground ginger, 1 Tbsp ground cinnamon, ½ tsp ground allspice, ½ tsp ground cloves
- On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky.
- Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Chill discs for at least 3 hours and up to 3 days.
Bake The Cookies:
- Preheat oven to 180 ℃. Line 2 or 3 large baking sheets with parchment paper. Set aside.
- Remove a disc of chilled cookie dough from the refrigerator.
- Generously flour a work surface, as well as your hands and the rolling pin. Roll out disc until about 6 mm thick.
- Cut the rolled dough into gingerbread men or other shapes and place 1 inch apart on prepared baking sheets.
- Re-roll dough scraps until all the dough is shaped.
- Repeat steps 2 to 5 with remaining disc of dough.Â
- Bake cookies for about 9 to 10 minutes. Remove from oven and allow cookies to cool for 5 minutes on the cookie sheet before moving to a wire rack to cool completely.
- Once cooled completely, decorate as desired (See Recipe Note 1 for ideas)
Recipe Notes
- DECORATING IDEAS:
Christmas Tree Ornaments: After cutting the cookie shapes, use a straw to cut out a hole about 15 mm from the top of
the cookie. Once cooled and decorated, thread a piece of ribbon through the hole and tie.Reindeer: Turn a cooled cookie upside down and pipe icing as shown in the picture. Use a red candy for the nose
