Equipment
Ingredients
Dry Spices & Flour
- 440 g all-purpose flour, sifted
- 15 g ground ginger
- 6 g ground cinnamon
- 2 g ground cardamom
- 2 g ground cloves
- 2 g ground nutmeg
- 1 g ground black pepper
- 3 g salt
Wet Ingredients
- 170 g unsalted butter, room temperature
- 150 g dark brown sugar, packed
- 230 g molasses
- 1 egg, large
Nutrition (per serving)
Method
In a medium bowl, whisk together the flour, ginger, cinnamon, cardamom, cloves, nutmeg, black pepper, and salt until completely uniform.
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and dark brown sugar on medium speed until fluffy and lightened in color.
Add the molasses and egg to the butter mixture. Mix on low speed until combined, scraping down the sides of the bowl as needed to ensure no butter streaks remain.
With the mixer on low, gradually add the dry spice mixture. Mix only until no flour pockets remain. Do not overmix, or the cookies will be tough rather than crisp.
Divide the dough into two discs, flatten them, wrap tightly in plastic wrap, and refrigerate for at least 2 hours. This is crucial for hydration and shape retention.
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper.
Roll out one disc of dough on a lightly floured surface to a thickness of 3-4mm. Cut into shapes with cookie cutters and transfer to the prepared baking sheets, spacing them 2cm apart.
Bake for 9-12 minutes depending on cookie size. For maximum crispness, bake until the edges are just slightly darker than the center.
Allow cookies to cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely. They will harden significantly as they cool.
Chef's Notes
- By omitting baking soda and baking powder, these cookies do not puff up. This creates a perfectly flat canvas for professional-looking royal icing decorations.
- The black pepper is a secret weapon; it doesn't taste like 'pepper' in the final cookie but provides a lingering warmth that amplifies the ginger.
- For the cleanest edges, dip your cookie cutters in flour before each cut.
- These cookies are hygroscopic (they absorb moisture from the air). If they soften over time, re-crisp them in a warm oven for 5 minutes.
- This dough is sturdy enough to be used for constructing gingerbread houses.
Storage
Refrigerator: 1 week — Dough can be refrigerated for up to a week before baking.
Freezer: 3 months — Freeze baked cookies or raw dough disks.
