I find myself wanting to make gingerbread all year long—not just in winter! For a warm-weather treat, try sandwiching a mixture of lemon curd and marshmallow cream between two gingerbread cookies. You’ll never wait until December again! As far as gingerbread cookies go, I like them thick and chewy. If you like yours a bit crispier, just roll them thinner.
1cupsalted butter(2 sticks) cold and cut into chunks
1/2cupsugar
1/2cuppacked light brown sugar
1cupmolasses
1egg
Instructions
Line three cookie sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set this mixture aside.
In the large bowl of a stand mixer fitted with a paddle attachment, cream together the butter and both sugars until light and fluffy. Beat in the molasses and egg. Mix until well combined.
Add the flour mixture in three parts, mixing on low speed until just combined. Scrape down the sides and bottom of the bowl as needed.
Divide the dough in half and form into disks. Wrap each disk in plastic wrap, and refrigerate for at least 30 minutes.
Cut as many shapes from the dough as possible and place them onto a prepared cookie sheet, approximately 2 inches apart.
Preheat the oven to 350F. Meanwhile, place the cookie sheet in the freezer for 5 to 10 minutes. Freezing the cookies helps them keep their shape while baking. Meanwhile, knead the scraps and remaining dough together and continue the rolling, cutting, and freezing process on a second prepared cookie sheet.
After freezing, immediately bake the cookies on the center rack of your oven for 9 to 12 minutes, or until the cookies appear done in the center.
Remove the cookies from the oven and let them cool for 2 minutes on the cookie sheet. With a thin cookie spatula, transfer the cookies to a wire rack to cool completely.
Rotate the cookie sheets from the freezer to the oven to the cooling rack until all of the cookies are baked.
Notes
Makes 18-30 cookies, depending on thickness and size.