It’s that time of year again – the time for holiday baking and sharing delicious treats with loved ones. If you’re looking for a new recipe to try out this year, look no further than Cooks Illustrated’s gingerbread cookies. Not only are they festive and delicious, but they’re also easy to make and sure to impress.
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, at room temperature
- 3/4 cup packed brown sugar
- 1 large egg
- 1/2 cup molasses
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
- In a separate large bowl, beat the butter and brown sugar together until light and fluffy. Add in the egg and molasses and mix until well combined.
- Mix in the dry ingredients until just combined.
- Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Preheat your oven to 350°F. Line baking sheets with parchment paper.
- On a lightly floured surface, roll out the dough to a 1/4-inch thickness. Cut out desired shapes with cookie cutters and place on prepared baking sheets.
- Bake for 8-10 minutes, until the edges are lightly browned. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serving size: 1 cookie
Total fat: 5g
Saturated fat: 3g
Total carbohydrates: 18g
Dietary fiber: 0g
Total sugars: 9g
Prep time: 15 minutes
Chilling time: 1 hour
Bake time: 8-10 minutes per batch
- Measuring cups and spoons
- Mixing bowls
- Stand mixer or hand mixer
- Rolling pin
- Cookie cutters
- Baking sheets
- Parchment paper
- Wire rack
These cookies are perfect on their own or served alongside a cup of hot cocoa or spiced cider. You could also decorate them with royal icing or sprinkles for an extra festive touch.
If you’re feeling adventurous, you could try adding in some chopped crystallized ginger or swapping out the molasses for honey. You could also experiment with different cookie cutter shapes or sizes.
- You could use dark brown sugar instead of light brown sugar for a deeper flavor.
- If you don’t have molasses, you could use honey or maple syrup instead.
- You could use a gluten-free flour blend in place of the all-purpose flour to make these cookies gluten-free.
These cookies will keep in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months.
- Be sure to chill the dough before rolling it out, as this will make it easier to work with and help the cookies hold their shape.
- If you’re having trouble with the dough sticking to your rolling pin or surface, you could dust it with a little flour or use a silicone mat.
- To make the cookies more chewy, you could underbake them slightly.
This recipe makes about 24 cookies, depending on the size of your cookie cutters. You can easily double or halve the recipe as needed.
Frequently Asked Questions:
- Can I make this dough ahead of time?
- Can I use this dough for gingerbread houses?
- Can I decorate these cookies with royal icing?
Yes, you can refrigerate the dough for up to 3 days or freeze it for up to 1 month before using.
While this dough is sturdy enough to hold its shape, it may not be sturdy enough for building gingerbread houses. You may want to use a recipe specifically designed for gingerbread houses.
Yes, you can use royal icing to decorate these cookies. Let the cookies cool completely before decorating.
Cooks Illustrated’s gingerbread cookies are a holiday must-have. They’re easy to make, delicious, and sure to impress. Whether you’re baking for friends and family or just looking for something sweet to enjoy on a cozy winter night, these cookies are the perfect treat.