Cooking Instructions
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Step 1
In a medium bowl, whisk together the
All-Purpose Flour (435 g)
,
Baking Soda (5 g)
,
Salt (3 g)
,
Ground Ginger (5 g)
,
Ground Cinnamon (8 g)
,
Ground Allspice (as needed)
, and
Ground Cloves (1 g)
.
Step 2
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the
Unsalted Butter (140 g)
for 1 minute on medium speed until completely smooth and creamy.
Step 3
Add the
Dark Brown Sugar (165 g)
and
Molasses (225 g)
and beat on medium high speed until combined and creamy-looking. Add in the
Egg (1)
and
Pure Vanilla Extract (5 mL)
and beat on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Don’t worry if your butter separates!
Step 4
On low speed, slowly mix half of the flour mixture into the wet ingredients just until combined; add remaining flour mixture and again mix just until combined. The cookie dough will be thick and slightly sticky.
Step 5
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 dough discs at least overnight and up to 2 days. Chilling is mandatory for this cookie dough!
Step 6
The next day, preheat oven to 350 degrees F (175 degrees C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
Step 7
Remove 1 disc of chilled cookie dough from the refrigerator and let it sit at room temperature for about 15 minutes. Generously flour a work surface, as well as your hands and the rolling pin. Don't be afraid to continually flour the work surface as needed - this dough can be sticky, and any excess flour on the outside of the cookie dough will disappear when they bake.
Step 8
Roll out disc until evenly 1/4-inch thick. Cut into shapes. Place each cookie about 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.
Step 9
Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes.
Step 10
Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate with
Royal Icing (to taste)
.
