Gingerbread Cookie Recipe
I never really liked gingerbread cookies because they were always hard and had a bitterness to them. When a friend brought these in to our office in San Francisco, it was love at first bite. These cookies are soft and sweet, with just the perfect amount of spice, and they don’t have that bite that I always disliked in gingerbread. I’m not certain, but I attribute it to using un-sulphured molasses.
I have been baking these gingerbread cookies for virtually every holiday for the past 20 years for neighbors and friends. Every year, people literally knock on my door and ask if I’ll be baking my gingerbreads again, and then ask to be on the list. I have found myself baking batches of about 300 of them at a time. I can’t tell you they’re easy, but I can tell you that they’re worth the work!
1/2 Cup of dark brown sugar
1/2 Cup of un-sulphured molasses
(I place all of these wet ingredients in a large stand mixer and combine, then add the following dry ingredients…spices first, so that they are incorporated well into the mix before adding the flour last.)
1/2 teaspoon salt
1 Tablespoon Powdered Ginger
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1/2 teaspoon All Spice
2 1/2 Cups of Flour
Mix butter and sugar, then beat in the molasses and egg. Stir in all dry ingredients. CHILL thoroughly – this may take 3 to 4 hours, or overnight. This is important, as the dough will be too soft and your shapes won’t hold well headed into the oven if the dough is too warm.
Roll out to 1/4″+ thickness (these make for softer and better cookies) and proceed to cut out cookies. The cutters I have used here were purchased at Sur La Table a few years ago.
Grease your cookie sheets.
With your oven set to 350˚, bake each batch for 7-10 minutes, depending on your oven, until they are golden brown but still soft looking. Cool on racks.
Yields approx. 1 doz. large (4″) and 5 doz. small (2″) gingerbread men and women.