This recipe is amazing!!! I am simply obsessed with these spicy and soft cookies. They are incredibly flavorful and have the loveliest texture. These are the exact opposite of those dry, "break your teeth" gingerbread cookies you normally find. They stay delicious and soft days after making them!
The original recipe is from: https://www.melskitchencafe.com/sugar-rush-1-thick-and-chewy-gingerbread-cookies/
The recipe is here and pictures of the process are below.
Ingredients:
3 cups flour (434 g)
¾ teaspoon baking soda (3.5 g)
1 tablespoon ground cinnamon (5.5 g)
1 tablespoon ground ginger (5 g)
½ teaspoon ground cloves (1 g)
½ teaspoon salt (2.5 g)
¾ cup packed dark brown sugar (165 g)
12 tablespoons unsalted butter, room temperature, cut into 12 pieces (168 g)
¾ cup molasses (light for light flavor, dark for strong flavor) (255 g)
2 tablespoons milk (33 g)
Icing:
1 cup powdered sugar
1-3 Tbsp. milk or heavy cream
1/4 to 1/2 tsp. vanilla extract
Directions:
With an electric mixer (or hand mixer), mix together the flour, brown sugar, baking soda, spices, and salt on low speed until combined, about 30 seconds.
Add the butter and mix until crumbly (1-2 minutes) (see picture below).
With the mixer running on low speed, gradually add the molasses and milk until combined and no visible flour remains, about 1 minute. Do not overmix!
Divide the dough in half, shape into flat discs, wrap in plastic wrap and chill for 1 hour.
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Roll dough out on a floured surface until 1/4 inch (~6 mm) thick.
Cut out cookies and place on parchment-lined baking sheets, 1 inch apart from each other. Reshape the excess dough and cut into more cookies (or wrap and chill before rolling out again if too warm.)
Optional: Refrigerate the cookies on the pan for 15 minutes before baking (or freeze for 5 minutes) to help them keep their shape.
Bake 2-inch cookies for 7-8 minutes, 3-inch cookies for 8-9 minutes. Note: They will be very soft when they come out of the oven, rest on the pan for 10 minutes before removing to a wire rack.
Let the cookies cool before decorating. Combine icing ingredients and adjust until thick enough to pipe (see picture below). After decorating, let the cookies sit for 20-30 minutes until the icing sets.
Store soft gingerbread in an airtight container at room temperature up to 7 days. They stay soft and delicious for days.
Makes about 35 3" cookies.
Here I show how I made a half batch of this recipe:
Before mixing the flour, salt, brown sugar, and spices together.
Before mixing the flour, salt, brown sugar, and spices together and before mixing in the butter.
After mixing in the butter. Before mixing in the molasses and milk.
After mixing in the molasses and milk.
Chill the dough for 1 hour.
Time to roooolllll out!
After rolling. Now time to cut out cookies.
Before baking.
Right after baking. So lovely!
While they are cooling, make the thicc glaze.
And decorate to your heart's content!
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