Yield: 18 Cookies (60 g)
| Ingredients | Amount | Notes |
|---|---|---|
| Unsalted Butter | 227g | Room Temp |
| Dark Brown Sugar | 240g | |
| Granulated Sugar | 100g | |
| Eggs (large) | 2 | |
| Molasses | 160g | |
| Vanilla | 1.5 tsp (8g) | Optional |
| AP Flour | 420g | |
| Cornstarch | 18g | |
| Baking Soda | 6g | 1 & 1/4 tsp |
| Powdered Ginger | 13g | |
| Cinnamon | 10g | |
| Nutmeg | 2g | |
| Allspice | 2g | 4g = extra spice |
| Salt | 7.5g | 1.5 tsp |
| Ginger (fresh & grated) | 1 tbsp (after water removed) | Optional |
| Turbinado Sugar | As Needed | Optional |
Procedure:
- Combine your butter and sugars in the bowl of a stand mixer and mix on med/high speed ~3 minutes til light and fluffy. Scrape the bowl, add the eggs and vanilla, mix another 1 minute same speed.
- Scrape bowl again, add molasses and mix another 30 seconds same speed. Mixture may look split, this is okay, it will come back together when we add the dry ingredients.
- If you chose “Extra Spicy Gingerbread” add your fresh ginger in with the molasses. Grate 2 tbsp worth, and squeeze the water out with your hands or a kitchen towel, you should have the proper amount now.
- Now add the remainder of the ingredients and mix on a low speed until your dough comes together, this is a sticky, looser dough, so be prepared. Scoop or Portion 60g to 75g balls, and freeze them for at least 4 hours before baking.
- Heavily spiced cookies like these only improve with time to age in the fridge/freezer, so I highly recommend making them the day before you want them.
- Preheat your oven to 350⁰ Fahrenheit and line a baking sheet with parchment, grease the top as well.
- You now have the option of rolling the cookies in turbinado sugar before baking them if you desire, but it is a VERY nice touch if you haven’t tried it before.
- Bake them for ~15 minutes, this is the one cookie we don’t really want gooey in the center.
- Allow to rest and cool 10 minutes on the tray before trying to move them.
Special Instructions / notes:
For the extra spicy version of these cookies, simply add the optional grated fresh ginger, and the optional doubling of the Allspice. These cookies greatly benefit from 24 hours before baking, and the rolling in turbinado sugar for some additional texture and balance.
If you own candied ginger, that can also make a tremendous addition to this cookie. You can either dice it and add it to the dough (~30g), or cut very thin little slivers to use as a garnish on top of the cookie. I would not add both fresh and candied ginger to this though, unless you’re REALLY into that.