A fragrantly spiced, supple cookie dough, perfect for rolling and cutting. Once the dough is made, it can chill in the refrigerator, well wrapped in plastic, for up to 5 days. Alternatively, stash a few rounds of dough in a resealable bag in the freezer and freeze for 3-6 months.
Prep Time 30 minutes
Total Time 30 minutes
Servings 3 discs
- 1 cup salted butter (2 sticks), cut into chunks
- 1/2 cup raw cane sugar or granulated
- 1/2 cup packed organic demerera sugar or brown sugar
- 5 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 Tablespoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 cup molasses
- 1 large egg
In the large bowl of a stand mixer fitted with a paddle attachment, cream together the butter and both sugars until light and fluffy.
In another large bowl, sift together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.
Add the molasses and egg to the creamed sugar and butter. Mix until well combined. Scrape down the sides and bottom of the bowl as needed.
Add the flour and spices mixture to the mixer in three parts, mixing on low speed until just combined.
Empty the bowl of cookie dough onto the counter and use your hands to bring it all together.
Divide the dough into three pieces and form into disks. Wrap each disk in plastic wrap, and refrigerate overnight or up to 4 days. You can also freeze the gingerbread dough.
Calories: 1980kcal | Carbohydrates: 328g | Protein: 26g | Fat: 65g | Saturated Fat: 39g | Cholesterol: 217mg | Sodium: 1544mg | Potassium: 1961mg | Fiber: 7g | Sugar: 151g | Vitamin A: 1970IU | Calcium: 308mg | Iron: 16.9mg