Gingerbread Cookies

  • 22 Dec - 28 Dec, 2018
  • Mag The Weekly
  • Cookery


· 650g all-purpose flour

· 2 ½ tsp ground ginger

· 1 ½ tsp ground cinnamon

· ½ tsp ground nutmeg

· ½ tsp baking soda

· ¼ tsp ground cloves

· ¼ tsp salt

· ½ c unsalted butter, at room temperature

· 125g firmly packed dark brown sugar

· 1 large egg

· 1 ½ tsp pure vanilla extract


In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking soda, cloves, and salt.

Using an electric mixer, beat the butter and brown sugar in a large bowl until light and fluffy, about three minutes. Beat in the egg and vanilla. Reduce mixer speed to low and gradually add the flour mixture, mixing until just incorporated (the dough will be soft).

Shape the dough into two one inch-thick disks and roll each between two sheets of wax paper to ¼" thick. Refrigerate until firm, at least 30 minutes.

Heat oven to 350 degrees and line baking sheets with parchment paper. Cut out cookies; re-roll, chill and cut scraps as needed. Place on the prepared baking sheets at least an inch apart and chill for 10 minutes.

Bake, rotating the pans halfway through, until the cookies are set and the edges are beginning to brown, 12 to 15 minutes. Let cool on the baking sheets for three minutes and transfer to a wire rack to cool completely.