Ginger Bread Cookies are such a treat when made well. The rich molasses, strong spices and buttery taste combine to create a cookie with great flavor.
Many recipes I found have been designed for the cookies to be used as a construction tool for gingerbread houses. Sturdy cookies without much flavor.
I was determined to find a good recipe to use for a family tradition of making holiday cookies. I wanted to find a great sugar cookie, gingerbread cookie and shortbread cookie. These are the favorites in my family.
I have definitely found the BEST gingerbread cookie recipe. These buttery, spicy and tender cookies just melt in your mouth while bursting with bright flavors. You can also roll them out thin, cook them longer and get sturdy gingerbread walls you will actually enjoy if you end up eating your gingerbread house.
15 ounces or 3 cups of all purpose flour
5.25 ounces or 3/4 cup brown sugar
3/4 cup baking soda
1/2 teaspoon salt
1 1/2 tablespoons cinnamon
1 tablespoon fresh ground ginger
1 teaspoon all spice
3/4 lb unsalted butter softened
3/4 cup molasses
2 tablespoons heavy cream
Add flour, sugar, baking soda, salt, cinnamon, ginger and all spice together in a food processor and pulse until combined.
Add butter scattered around your dry ingredients and pulse until crumbly. Add molasses and cream and mix until dough ball forms.
Divide dough in 1/2 and press into a disk to cool in the refrigerator before rolling and baking. To roll out the cookies for shapes flour your rolling surface but make sure to keep the dough cool so it does not start to soften. You should also flour the rolling pin. For a chewy cookie roll the dough thicker and for a crispy cookie roll your dough thin.
Line a cookie sheet with parchment paper.
Bake cookies at 350 degrees for 8-10 minutes.
Adapted from Cooks Illustrated