Gingerbread Cookies Recipe

In the local bakeries of Europe, we found gingerbreads of all kinds. Crisp, soft, spiced, glazed, jeweled; the doughs were as unique as the bakers. When creating our own gingerbread, we tried to balance all the things we liked. Our version yields something soft like a Lebkuchen but spiced like a Pfeffernusse. It’s soft, chewy and hauntingly spicy.

November 08, 2019

Ingredients

SERVINGS: 40 to 50 Cookies

1⅓ cups unsalted butter, melted
1⅔ cups dark brown sugar
1¼ cups molasses
1 1/5 teaspoons fine sea salt
¼ teaspoon ground allspice
2 tablespoons ground cinnamon
¼ teaspoon ground cloves
1 tablespoon ground ginger
2 large eggs
5¾ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup crystallized ginger, chopped
Sugar or royal icing, for topping

Preparation

In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, brown sugar, molasses, salt, allspice, cinnamon, cloves and ginger. Beat until everything is incorporated, then add the eggs and mix gently until just combined. Do not overmix.

Sift the flour, baking powder and baking soda into a large bowl.

Add the crystallized ginger to the wet ingredients, followed by the flour mixture, and mix until the dough comes together and forms a tacky ball. Wrap the dough in plastic and refrigerate overnight.

The next day, roll out the dough to your desired thickness and cut it into shapes or scoop it into balls. Bake at 350°F for 8 to 10 minutes.

Let the cookies cool completely, then top with sugar or royal icing.