Gingerbread Cookie
Large bowl
Stand mixer with paddle attachment
Sheet pans lined with parchment paper
1.
In a large bowl, whisk together the flour, baking soda, spices, and salt. Set aside.
2.
Add butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium for five minutes, until light and fluffy. Add the egg and molasses, beating for an additional minute. Add flour mixture and beat until just combined.
3.
Turn dough onto a lightly floured surface and knead slightly until smooth. Shape into a disk, wrap in plastic, and chill for 30 minutes.
4.
Preheat the oven to 350ºF. Line the sheet pan with parchment or Silpat. Roll out the dough on a lightly floured surface to ¼-inch thickness. Cut your intended shapes and place on the sheet pans. Bake for 12 minutes, or until golden brown. Leave to cool on a wire rack before decorating.
Ingredients
- 2 ½ cups/350 grams all-purpose flour
- 1 tsp baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon Kosher salt
- 9 tablespoons/130 grams unsalted butter, room temperature
- ¾ cup/175 grams light brown sugar
- 1 large egg
- ¼ cup/60 milliliters molasses
Cook's Notes
Gingerbread cookies evoke the magic of winter fairytales and folklore, with its spiced aroma and whimsical shapes. At our Gentleman Farmer Bungalow, two of our trees are dedicated entirely to gingerbread cookies—each one carefully decorated with royal icing and hung with red-and-white butcher’s twine, like candy cane stripes weaving through the branches.
This recipe is a multitasker: delightfully spiced and sturdy enough to hold its own on the tree all season—though you might find yourself nibbling a few before they make it there.
Enjoy decorating with a glass of Gentleman Farmer Napa Valley Chardonnay.