Gingerbread Cookies

This molasses-dark, ginger-and-spice flavored cookie is perfect

for gingerbread men. We roll it a bit thicker than usual, to give
the gingerbread cookies just a hint of chew. While ginger is
often thought of as a winter baking flavor, we've found that
ginger pairs well with various fruits, too. Ginger and peach is an
especially wonderful combination; try gingerbread cookies
served with fresh sliced peaches, or a peach crumble topped
with gingerbread crumbs.
Want to reduce the carbs and calories in this gingerbread recipe?
Substitute our King Arthur Baking Sugar Alternative for the sugar
called for. See how in "tips," below.

PREP BAKE T O TA L YIELD

 35 mins 8 to 10
mins
1 hr 45
mins
3 to 3 1/2
dozen 3"
cookies

Ingredients
12 tablespoons (170g)
unsalted butter
3/4 cup (159g) light brown
sugar or dark brown sugar,
packed
3/4 cup (255g) molasses
1 teaspoon table salt
2 teaspoons cinnamon
2 teaspoons ginger
1/4 teaspoon allspice or
cloves
1 large egg
1 teaspoon baking powder
1/2 teaspoon baking soda
3 3/4 cups (450g) King
Arthur Unbleached All-
Purpose Flour
Instructions
1 In a saucepan set over low heat, or in the microwave, melt
butter, then stir in the brown sugar, molasses, salt, and
spices.
2 Transfer the mixture to a medium-sized mixing bowl, let it
cool to lukewarm, and beat in the egg.
3 Whisk the baking powder and soda into the flour, and then
stir these dry ingredients into the molasses mixture. The
dough will be very soft and sticky, but don't be tempted to
add more flour; it'll firm up once it's chilled.
4 Divide the dough in half, and pat each half into a thick
rectangle. Wrap well, and refrigerate for 1 hour or longer.
The dough may be sticky and hard to roll if not thoroughly
chilled, so make sure it's cold before continuing.
5 Preheat your oven to 350°F. Get out several baking
sheets; there's no need to grease them, though lining with
parchment saves effort on cleanup.
6 Once the dough has chilled, take one piece of dough out of
the refrigerator, and flour a clean work surface. Roll the
dough 1/8" to 1/4" thick; the thinner you roll the dough, the
crispier the cookies will be. Flour both the top and bottom

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 of the dough if it starts to stick. Alternatively, place the
dough on parchment, and put a sheet of plastic wrap over it
as you roll, pulling the plastic to eliminate wrinkles as
necessary when rolling; this will keep dough from sticking
without the need for additional flour.
7 Cut out shapes with a floured cookie cutter, cutting them
as close to one another as possible to minimize waste.
8 Transfer the gingerbread cookies to ungreased baking
sheets (or, if you've rolled right onto the parchment,
remove the dough scraps between the cookies). Bake the
cookies just until they're slightly brown around the edges 8
to 12 minutes, or until they feel firm. Let the gingerbread
cookies cool on the baking sheets for several minutes, or
until they're set. Transfer them to a rack to cool
completely. Repeat with the remaining dough.
9 Decorate the gingerbread cookies with Royal Icing or
Simple Cookie Glaze, if desired.

Tips from our Bakers

 Looking for the gluten-free version of this recipe? Find it
here: Gluten-Free Roll-Out Gingerbread Cookies.

 Here's an easy way to reduce the carbs and calories in this

recipe: substitute King Arthur Baking Sugar Alternative, cup
for cup, for the sugar(s) called for. Be sure to substitute by
volume (not weight); follow mixing directions as written.
Since our Baking Sugar Alternative will bake and brown
more quickly, reduce the recipe's suggested oven
temperature by 25 degrees; and start checking cookies for
doneness three-quarters of the way through the suggested
bake time.

We're here to help. King Arthur Baker's Hotline: (855) 371 2253

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