Gingerbread Cookies

Ingredients

• 3 cups (360 g) all-purpose flour
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 3/4 cup (170 g) unsalted butter, cubed
• 1/2 cup (100 g) packed dark brown sugar
• 1/2 cup (170 g) unsulfured molasses, not blackstrap
• 1 large egg
• 1 teaspoon vanilla extract or alcohol-free vanilla flavoring labeled for 1:1 substitution
• 2 tablespoons (15 g) all-purpose flour, for rolling

Method

1. 1

   Step 1. Allow about 3 hours 40 minutes, including 30 minutes butter softening, 2 hours chilling, two baking batches and 20 minutes final cooling. Use bowls, electric mixer, rolling pin, 3-inch round cutters, two 18-by-13-inch rimmed baking sheets, parchment and a rack. Makes about 24 cookies; shape and thickness affect yield. For repeatable results, weigh the flour; if using cups, spoon it in lightly and level without packing.

2. 2

   Step 2. Leave the cubed butter out for about 30 minutes until pliable. Whisk the 360 g flour, ginger, cinnamon, cloves, baking soda and salt together.

3. 3

   Step 3. Beat the butter and brown sugar for 2 minutes. Beat in the molasses, egg and vanilla. Mix in the flour mixture just until combined. Divide into two discs, wrap and refrigerate for 2 hours, until firm enough to roll. Do not taste raw dough. Begin preheating the oven near the end of this chilling time so it is fully heated before baking.

4. 4

   Step 4. Heat the oven to 350°F and line the sheets with parchment. Dust the work surface and rolling pin with the measured rolling flour. Roll one disc 1/4 inch thick, keeping the other chilled. Cut 3-inch rounds and move to a sheet, up to 12 per sheet, spaced 1 inch apart. Gather scraps gently and reroll once.

5. 5

   Step 5. Bake one sheet at a time for 9–11 minutes, until edges look firm and centers no longer appear wet. Roll and cut the second disc while the first batch bakes. If the dough becomes sticky, refrigerate it 10–15 minutes before cutting; this adds to the schedule.

6. 6

   Step 6. Cool each batch on its sheet 5 minutes, then transfer to the rack. Let the final batch cool another 15 minutes before eating or storing. These cookies are served plain; allow them to cool completely before packing.