Classic Gingerbread Cookies
Try this traditional gingerbread cookie recipe, perfect for the holiday season.
Try this traditional gingerbread cookie recipe, perfect for the holiday season.
- Carbohydrate 70.4952475007645 g
- Cholesterol 87.44375 mg
- Fat 24.0955550000643 g
- Fiber 1.88032499982505 g
- Protein 5.40400250009849 g
- Saturated Fat 14.850725000021 g
- Serving Size 1 1 Dozen (123g)
- Sodium 257.530390625346 mg
- Sugar 68.6149225009394 g
- Trans Fat 1.86743550001836 g
- Calories 513 calories
Step-by-step
- In a large bowl, whisk together the flour, cinnamon, and ginger. Set aside.
- In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugars at medium speed until light, about 3 minutes. Beat in the egg.
- In a smaill bowl, stir together the hot water, baking soda, and molasses until the baking soda is dissolved. At low speed, gradually add this mixture to the butter mixture. Increase the speed to medium and mix until blended. At low speed, add the dry ingredients in several additions, mixing just until combined. Scrape the dough onto a work surface and shape it into a disk. Wrap it in plastic wrap and refrigerat until firm, at least 2 hours (or up to 3 days.)
- Position a rack in the center of the oven and preheat the oven to 350F. Grease two baking sheets.
- Divide the chilled dough into quarters. Rewrap and refrigerate three of the quarters. On a lightly floured work surface, roll the dough out to a thickness of 1/8 inch, lightly flouring the dough and work surface as needed. Using 2.75-inch cookie cutters, cut out as many cookies as possible from the dough. Carefully transfer the cookies to one of the prepared baking shets and sprinkle them with coarse sugar, if desired. Gather the scraps of dough together into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate until firm enough to roll, about 30 minutes.
- Bake the cookies until the tops are set, 8 minutes. Cool the cookies on the baking shet on a wire rack for 2 minutes, then transfer to the wire rack to cool completely. Repeat the rolling, cutting, and baking procedure with the remaining dough. Reroll the scraps from each portion one time only to make more cookies.
The Sugar Cookie Fallacy
Standard sugar cookie dough can tolerate a quick trip from bowl to baking sheet without much consequence. Gingerbread is different. Molasses introduces extra moisture and acidity that aggressively weaken the structural integrity of the flour network. Skipping the mandatory two-hour refrigeration window transforms distinct cut-out shapes into unrecognisable, flat puddles in the oven. Cold butter traps steam pockets effectively, creating clean edges when heated at 350 degrees Fahrenheit.The Chemistry of the Chill
Resting the dough also allows the flour proteins to fully hydrate, absorbing free water from the molasses and butter. Roll portions of the dough out rapidly while keeping the remaining quarters wrapped inside the refrigerator. Keep the thickness uniform at precisely one-eighth of an inch. Rolling too thin causes the edges to burn before the center sets, whereas thicker dough yields a spongy, cake-like interior instead of a crisp bite.Spice Potency Matters
Ground spices lose their aromatic volatile oils rapidly once opened, shifting the flavor profile from pungent and sharp to dusty and flat. Old cinnamon and stale ginger fail to cut through the heavy sweetness of the brown sugar and molasses blend. Purchase whole spices and grind them fresh, or replace ground jars every six months to maintain the proper chemical bite required for authentic flavor balance.
