Gingerbread Cookie Dough
Classic gingerbread cookies are always a hit and this is our go-to recipe for the holidays. For a crisp cookie, roll thinner and bake an extra minute or roll a bit thicker and bake less for a chewier version.
Yield: 35-40 medium size cookies
3 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
2 sticks butter, softened
3/4 cup firmly packed dark brown sugar
1/2 cup unsulphured molasses
1 large egg
1) Whisk the flour, baking soda, salt, ginger, cinnamon and nutmeg in a bowl. In the bowl of a stand mixer, beat butter and dark brown sugar until fluffy, about 3 minutes. Beat in egg and molasses.
2) Scrape down bowl. With the mixer on low speed, add 1/3 of the flour mixture until blended. Repeat with the remaining flour mixture, adding gradually. Shape dough into a large flat disc, wrap and refrigerate until firm enough to roll out, at least 2 hours or overnight.
3) Preheat oven to 350 degrees. Roll cookies 1/4 inch thick on a lightly floured surface and cut out shapes. Refrigerate shapes for 15 minutes before baking. Bake for 12-14 minutes, or until the edges are a light golden brown. Cool on pans for a few minutes, then transfer cookies to a rack to cool completely.