Everyone needs a good gingerbread cookie recipe in their repertoire; especially if you have kids in the house on a regular basis. One batch of dough will keep several hands busy for a fun afternoon when it’s snowy outside, and make your house smell wonderful to boot. Let them go with icing, colored sugar, sprinkles and candies — there are few better ways to spend a weekend or day off school during the holidays.
This classic gingerbread cookie dough recipe is easily doubled; it keeps well in the fridge for a few days, or can be frozen for up to 6 months. Use dark molasses for a richer flavor and deeper color; fancy molasses are paler and will produce a lighter cookie.
Cut them in any shape you like, making sure they’re all of the same thickness so that they’ll bake evenly. Cool them completely on a wire rack before you decorate them.
Adapted from Chatelaine.
2 1/2 cups all-purpose flour
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp allspice
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, melted
3/4 cup packed brown sugar
1 large egg
1/3 cup dark molasses
In a medium bowl, stir the dry ingredients together; set aside. In a large bowl, stir the butter, brown sugar, egg and molasses until well combined; add the dry ingredients and stir until you have a stiff dough.
Shape into two discs and wrap in plastic; refrigerate for an hour, or up to a few days. When you’re ready to bake, preheat the oven to 350F and roll each piece out on a lightly floured surface to about 1/8″ thick; cut in desired shapes and transfer to a parchment-lined baking sheet. Reroll the scraps once or twice to get as many cookies as possible.
Bake for 10-12 minutes, until set and golden around the edges. Transfer to a wire rack to cool before decorating. Makes 2-3 dozen cookies.