Christmas and gingerbread cookies go together like peanut butter and jelly. As common as gingerbread cookies are this time of year. It took me a really long time to find the right gingerbread cookie. The one with the right of amount of warm spice flavor and the perfect kick of molasses. I am a texture fanatic, so I had to find a gingerbread cookie that perfect chewy texture.
It took sometime but I finally found what I consider the perfect gingerbread cookie recipe. I’ve been baking this cookie for the last six years, every time I bake them I am still blown away at how good they are. I hope you and your family enjoy these cookies as much as mine does.
I start with the usual gingerbread cookie ingredients,butter, sugar, molasses spices.
This gingerbread cookie calls for both dried ground ginger and fresh grated ginger. The addition of the fresh ginger really gives the cookie extra ginger flavor that really makes this cookie stand out.
I cream together brown sugar, white sugar, and the fresh ginger in a mixer for a few minutes until the ingredients are light and fluffy.
While the butter, sugars and ginger were mixing, I started combining my dry ingredients in a separate bowl.
Now it’s time to add the egg and Molasses to the butter and sugars.
Once the egg and molasses are incorporated, I gradually added the dry ingredients to the wet and mixed until just combined. Then, I wrapped the dough in plastic wrap and let it chill in the refrigerator for at least thirty minutes.
I am going to share with you a little baking tip. To keep your gingerbread cookies this beautiful rich brown color, roll the out dough between two sheets of plastic wrap instead of flouring the counter and rolling-pin. This will also keep your cookies from getting tough from all the additional flour.
I rolled out the dough to about 1/4 of inch thick and baked them for about 8-10 minutes. The recipe says to bake them for 12-15 minutes but I like my cookies chewy. While these cookies are baking your house will fill with most amazing aroma of ginger and cinnamon, that no holiday scented candle could ever hope to achieve.
Once the cookies are baked you, could decorate them with royal icing, or dust them with powdered sugar. I prefer mine plain. Trust me these are scrumptious all on their own. Word of advice, you’ll want to double this recipe it’s a definite crowd pleaser and they go fast!
This cookie is a sure-fire way to jump start anyones holiday spirit!
Gingerbread cookie recipe:
3 1/2 cups all purpose flour, plus more for dusting
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1 1/4 teaspoons ground allspice
1/4 teaspoon ground cloves
2 sticks 1(cup) unsalted butter room temperature
3/4 cup granulated sugar
3/4 cup packed dark-brown sugar
1 tablespoon plus 1 teaspoon grated, peeled fresh ginger
1 large egg
1/4 cup unsulfured molasses
In a large bowl, whisk together flour, baking soda, salt, cinnamon, ground ginger, allspice and cloves; set aside.
In the bowl of an electric mixer fitter with a paddle attachment, beat butter, both sugars and fresh ginger on medium speed until light and fluffy 2 to 3 minutes, scraping down the sides of the bowl as needed. Beat in egg and molasses to combine. With mixer on low speed, gradually add the flour mixture, beating until just incorporated. Turn out the dough onto a clean work surface. Divide in half and shape into a flattened disk; wrap each in plastic. Refrigerate at least 1 hour or overnight.
Preheat the oven to 350 degrees with racks in the upper and lower thirds. LIne two large baking sheets with parchment pater; set aside. Remove dough from the refrigerator, and let stand until slightly softened. (This will help keep the dough from cracking when rolled.) On a large piece of parchment paper lightly dusted with flour, roll out large dough to about 1/4 inch thick. To prevent sticking while rolling occasionally run a large offset spatula under dough , and ad mor flour. Pace the parchment paper and dough on another baking sheet; freeze until very firm about 15 minutes ( we skipped this step when we baked them).
Remove dough from freezer; working quickly, cut out with large cookie cutters. (if the dough begins to soften too much return to the freezer for a few minutes.) Using a wide metal spatula, transfer cutouts to prepared baking sheets; chill until firm, about 15 minutes. ( I think we skipped this step too.)
Bake rotating sheets halfway through, until cookies are crisp but not darkened, 12 to 15 minutes. Transfer parchment and cookies to a wire rack and cool completely. Decorate as desired with royal icing if using. Cookies can be kept in a airtight container at room temperature for up to 5 days.