Perfection is obviously in the eye of the beholder. Spicy? Crispy? Chewy? Dark? Light? We have made countless batches of gingerbread cookies over the years, using a different recipe each time, or adjusting the recipes as we go. Finally, this is the one, for the perfect gingerbread cookie according, yes, to me.
Ingredients
- 3/4 cup unsalted butter
- 3/4 cup brown sugar, packed (dark brown preferred)
- 3/4 cup molasses (see Notes)
- 4-1/2 cups flour
- 4 tsp ginger (for nice spiciness)
- 2 tsp cinnamon
- 1 tsp ground cloves
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- pinch of salt
- batch of Royal Icing, for decorating
Directions
- Beat butter with brown sugar until light and fluffy, about 5 minutes. Add egg, beat until well incorporated.
- Mix together all dry ingredients.
- Blend dry ingredients into butter mixture, in three additions, until uniformly mixed.
- Divide dough into thirds, form into flattish rectangles, wrap in plastic wrap or wax paper, and chill for at least an hour, or even overnight.
- Roll out to 1/8″ – 1/4″; thickness according to preference, but aim for consistency on each baking sheet so that the cookies bake consistently. Cut into desired shapes, and chill if possible (they retain their cut shapes better).
- Bake at 325 F, for 7-15 minutes, depending on cookie thickness and/or the oven’s behaviour.
- Cool on pan for 5 minutes, then relocate to racks until cool.
- Decorate with piped Royal Icing and sprinkly things as desired.
Ingredients – Royal Icing
- 3 tbsp meringue powder
- 1/3 cup water
- 3-1/2 cups icing sugar
- Sprinkly things for topping
Directions – Royal Icing
- Beat meringue powder and water for 2 minutes.
- Add icing sugar, continue beating another 3-4 minutes.
Notes
- Molasses can be replaced with treacle, and/or honey.
- Recipe modified from Canadian Living, December 2010.
