Gingerbread cookie recipe

 

Right, listen up! The festive season is upon us, and there's one classic that always makes a comeback, a truly essential bake that often gets butchered. I'm talking about the humble, yet utterly magnificent, Gingerbread Cookie. This isn't just any cookie; it's a statement. And if you're going to do it, you're going to do it properly. Forget those bland, chewy disappointments you've had before. This is a **Trending Recipe** for a reason – it’s precise, it's flavourful, and it delivers a perfectly spiced, crisp-edged, chewy-centred masterpiece every single time. Get ready to bake something truly stunning.

Ingredients

• 3 cups (375g) all-purpose flour
• ¾ cup (150g) dark brown sugar, packed
• ¾ teaspoon (4g) baking soda
• 1 tablespoon (8g) ground cinnamon
• 1 tablespoon (6g) ground ginger
• ½ teaspoon (1g) ground cloves
• ½ teaspoon salt
• 12 tablespoons (170g) unsalted butter, room temperature and cut into 12 pieces
• ¾ cup (180ml) dark molasses
• 2 tablespoons (30ml) milk

Instructions

1. In a large mixing bowl, combine the flour, dark brown sugar, baking soda, cinnamon, ginger, cloves, and salt. Whisk them together until perfectly integrated.
2. Add the butter pieces to the dry mixture. Using a pastry blender or your fingertips, meticulously cut the butter into the flour until the mixture resembles fine breadcrumbs or coarse meal. You want even distribution.
3. With a stand mixer running on low speed, gradually pour in the molasses and milk. Mix just until combined, about 30 seconds. Do not overmix; we want a tender crumb, not a tough one.
4. Divide the dough cleanly in half. Form each half into a neat ball.
5. Wrap each dough ball tightly in plastic wrap. Refrigerate for a minimum of 2 hours, or ideally, overnight. Alternatively, if you're in a rush, place them in the freezer for about 20 minutes until the dough is firm to the touch. This chilling is crucial for perfect handling.
6. Preheat your oven to 350°F (175°C).
7. Line two large baking sheets with parchment paper. This ensures absolutely no sticking and even baking.
8. Remove one dough ball from the refrigerator or freezer and place it onto a lightly floured countertop.
9. Lightly flour the top of the dough and your rolling pin. Roll the dough out evenly to a thickness of ½ inch (approximately 1.25 cm). Precision is key here for consistent baking.
10. Using your chosen cookie cutters – gingerbread men, stars, whatever you fancy – cut out your shapes. Carefully transfer them to your prepared baking sheets, leaving a little space between each.
11. Once your cookies are on the sheets, refrigerate them for another 5 minutes. This quick chill helps maintain their shape beautifully in the oven.
12. Bake for about 10 minutes at 350°F (175°C). Keep a keen eye on them; they should be just golden at the edges. Remove them from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

My Top Tips

The quality of your ingredients makes all the difference here. Don't skimp on good quality butter and a rich, dark molasses. It truly elevates the flavour profile from 'nice' to 'absolutely incredible'.

Chilling the dough isn't just a suggestion; it's absolutely vital. It prevents the cookies from spreading too much in the oven, ensuring you get those crisp, defined edges on your gingerbread men. Don't rush this step!

When rolling out the dough, ensure an even thickness. If your cookies vary wildly in size or thickness, some will burn while others are underbaked. Consistency is the mark of a true pro.

There you have it. Follow these steps precisely, and you'll have a batch of gingerbread cookies that are not just good, but truly exceptional. Beautifully spiced, perfectly baked, and ready to impress. Now, get baking, and make sure they're stunning!