- 3 cups (375 g) Unbleached all-purpose flour
- 3/4 cup (150 g) Dark brown sugar
- 3/4 tsp (5 g) Baking soda
- 1 TBSP Ground cinnamin
- 1 TBSP Ground ginger
- 1/2 tsp Ground cloves
- 1/2 tsp Salt
- 12 TBSP (softened and cut into 1 in. cubes Unsalted butter
- 3/4 cup Molasses
- 2 TBSP Milk
- 1/2 cup (rolling dough balls in) Granulated sugar
- 1/2 cup (rolling dough balls in) Confectioners sugar
This is how I like my gingerbread cookies really soft and chewy instead of hard, but that is just me. This recipe called for cloves which I had not used before in cookies but really like the flavor it provided. They went pretty fast at work, which is always a plus on how good they are.
Adapted from If You Give a Blonde a Kitchen
Weight or measure your flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt in a large mixing bowl and on low speed (stand mixer or hand-held) blend the dry ingredients together. Stop your mixer and add the (cut into small cubes) butter and blend on medium-low till it looks like fine meal. It took about 2 to 3 minutes on my stand mixer.
Reduce the mixer speed to low and add the molasses and milk till all the dry ingredient is moistened, then turn the speed to medium for about 20 seconds. This dough is dense and my mixer was just starting to hop a little so if your mixer is having issues drop the 20 seconds down to 10. You just need it all moist and combined don't over mix.
I have a silicone pastry sheet so I just took all the dough and put it right onto the pastry sheet and divided it into 2. Wrap in plastic wrap and put into the freezer for half an hour. This is a dough that you could place in the refrigerator overnight and make the cookies the next day. Turn your oven on to preheat at 350° while your dough is in the freezer.
I put the granulated sugar and confectioners sugar into 2 bowls so I can roll the cookie balls to coat. I took 1 plastic covered cookie dough out of the freezer and used my OXO Good Grip medium cookie scoop to get the right size for the balls of about 1 1/2 - 2 inches in circumference. Roll your cookie ball first in the granulated sugar then roll in the confectioner sugar before placing onto the cookie pan lined with parchment paper. If the cookie balls get to warm you can place the whole pan into the refrigerator before going into the oven.