I am not a cookies person, except at Christmas time. Something about the season beckons me to bake, bake and bake. Part of it is the amazing scent that takes over the house, but more importantly, it is how I show love— by cooking. And this year I wanted to make them extra special. I mean, I think we can all agree that extra special cookies in 2020 are a must! And I went a bit crazy— from frosted sugar cookies to pistachio cranberry wreath, it was cookies galore. But I tell you one thing— no matter how pretty and deliciously fancy cookies I make, my favorite Christmas cookie is the gingerbread cookie. There is something so simple yet so warm and comforting with a little sass on the side from the ginger, that just makes me happy and puts me in a festive spirit. I personally do not like them decorated because I think the sugary flavor detracts from the flavors of the cookie, but I will not turn down a frosted gingerbread cookie, if you offered it to me. :)
Now, I have tried many recipes over the years but I could never really find one that just wowed me. Because I am very particular— I like them with a slight crunch outside and softer inside. If I wanted crunchy gingerbread, I can have gingersnaps or speculoos. A few months ago, we had a winter snap come through my area of Minnesota and I had a taste for gingerbread and started trying a few recipes. And guys, I think I found the winner! The soft classic gingerbread cookie recipe by Melissa at Bless This Mess is just pure perfection, if you like a softer cookie that still has enough body to cut out. I made a few adjustment based on my taste because I lobe a more zingy cookie with a bolder molasses flavor, but for the most past, it remained the same.
Classic Gingerbread Cookie Recipe
Adapted from Bless This Mess)
Ingredients
1 cup butter (2 sticks), at room temperature unsalted
1 cup granulated brown sugar (instead of white sugar)
1 egg
1 cup of dark molasses (instead of light)
2 tablespoons white vinegar (don’t be afraid of the vinegar— you will not taste the flavor)
5 cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon nutmeg (not on the original recipe)
Instructions
Add the butter and sugar to the bowl of your stand mixer, and beat until the mixture is light and fluffy, using the paddle attachment on your stand mixer. Scrape down the sides as few times as needed.
Add the egg, molasses, and vinegar. Beat to combine well. The mixture will look a bit curdled.
Add the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg to the bowl and mix to combine well. The dough should come together when you press it in your hands and shouldn’t be crumbly.
Divide the dough into two even pieces, wrap each piece of dough in plastic wrap, and refrigerate for 30 to 90 minutes. Don’t skip this step, it helps the cookies keep their shape when you cut them out.
When the dough is done chilling, preheat oven to 350 degrees. Working in sections, roll the dough to 1/2 inch thick on a floured surface; cut into desired shapes.
Place shapes on a baking sheet lined with parchment paper or a baking mat. Gather and re-roll “scraps” of dough as needed, using all of the dough.
Bake at 350 degrees for 9-11 minutes. Let the cookies cool on the baking sheet for 5 minutes, and then move to a cooling rack.
NOTES:
If, like me, you are in the habit of giving your dog a little nibble of cookies, skip the nutmeg. It is poisonous for dog.
It helps tremendously if you have adjustable rolling pin. This was my first year using one and I had evenly thick and baked cookies.
I have made the cookies with blackstrap molasses, because it was all I had at the time, and it worked too.
After baking them, they keep pretty fresh for about 4-5 (if they last that long) in an airtight container.