Equipment
Ingredients
Dry Mix
- 420 g all-purpose flour
- 1 baking soda
- 3 g salt
- 10 g ground ginger
- 6 g ground cinnamon
- 2 g ground cloves
- 2 g ground nutmeg
- 2 g ground cardamom
- 2 g white pepper
Wet Mix
- 145 g unsalted butter, room temperature
- 150 g dark brown sugar, packed
- 170 g molasses
- 1 egg, large, room temperature
- 10 g fresh ginger root, finely grated/zested
Nutrition (per serving)
Method
In a medium bowl, sift together the flour, baking soda, salt, ground ginger, cinnamon, cloves, nutmeg, cardamom, and white pepper. Whisk thoroughly to distribute the spices evenly.
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and dark brown sugar on medium-high speed until light and fluffy, about 3 minutes.
Reduce mixer speed to medium-low. Add the molasses, egg, and fresh grated ginger. Beat until combined, scraping down the sides of the bowl as necessary.
With the mixer on low, gradually add the flour mixture in three batches. Mix only until no dry flour remains. Do not overmix, or the cookies will be tough.
Divide the dough in half. Shape each half into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 3 hours or overnight. This hydrates the flour and prevents spreading.
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper.
Remove one disc of dough from the fridge. On a lightly floured surface, roll the dough out to exactly 4mm (1/6 inch) thickness. Cut shapes with cookie cutters and place 2cm apart on prepared baking sheets. Place the baking sheet in the freezer for 5 minutes before baking to lock the shape.
Bake for 9-11 minutes. For maximum crispness, bake until the edges are slightly darkened and the centers feel firm to the touch. Rotate the pan halfway through.
Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely. They will crisp up significantly as they cool.
Chef's Notes
- The addition of white pepper provides a lingering heat at the back of the throat that balances the sweetness of the molasses.
- For the cleanest edges when using intricate cutters, dip the cutter in flour before each press.
- Do not skip the chilling steps. Warm gingerbread dough is sticky and impossible to work with; keep the second disc in the fridge while working on the first.
- If you plan to decorate with royal icing, ensure the cookies are completely cool (room temperature) to prevent the icing from melting or running.
Storage
Refrigerator: 1 week — Dough can be stored in the fridge for up to 1 week before baking.
Freezer: 3 months — Baked cookies or raw dough disks freeze excellently.
Reheating: Not applicable
