We love a well-spiced gingerbread cookie moment… These are great cookies for cookie cutters of any shape, as they hold their shape really well. They leave your mouth tingly and warm!
Yields: Approximately 36 cookies
Ingredients:
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1¾ cups (8 ¾ ounces/248 grams) all-purpose flour
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½ teaspoon baking soda
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⅜ teaspoon salt
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¼ teaspoon ground cloves
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2 teaspoons ground ginger
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1 teaspoon ground cinnamon
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½ teaspoon ground allspice
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¼ cup packed light brown sugar (1 ¾ ounces/50 grams)
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6 tablespoons unsalted butter, cut into ½-inch squares and chilled
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6 tablespoons molasses
Instructions:
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Prepare the oven and baking sheets:
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Adjust oven rack to middle position and preheat to 300°F (150°C).
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Line two baking sheets with parchment paper.
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Make the dough:
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In a food processor, combine the flour, brown sugar, ginger, cinnamon, allspice, baking soda, salt, and cloves. Process for about 5 seconds until evenly mixed.
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Scatter chilled butter over the top and process until the mixture becomes sandy, about 30 seconds.
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Add the molasses and process until the dough forms, about 1 minute.
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Divide the dough into three equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for 1 hour.
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Roll and cut the dough:
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Roll one disk of dough to 1/16 inch thickness between two sheets of parchment paper. Gather and reroll scraps once, rechilling the dough if it becomes sticky.
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Using a 2 ½-inch fluted round cutter, cut the dough into rounds and space them ½ inch apart on the prepared baking sheets.
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Bake the cookies:
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Bake one sheet at a time until the cookies are firm when pressed gently and the edges just begin to color, about 10 minutes, rotating the sheet halfway through baking.
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Let the cookies cool on the sheet for 5 minutes, then transfer them (still on parchment) to a wire rack.
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Repeat and serve:
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Repeat the process with the remaining dough. Allow all cookies to cool completely before serving.
