Ever since North Africa, these cookies have been my Christmas tradition. Not only are they yummy, but they are also fun to make because they retain their shape. The original recipe can be found on thekitchenpaper.com. I’ve altered it very slightly and included some notes at the bottom. I’ve also included some of the weights in case you weigh your ingredients like I tend to.
- 3 c. (384 g) flour
- 1/2 tsp. salt
- 1+ tbsp. ground ginger (a smidgen more for a better kick)
- 2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 6 tbsp. (85 g) butter
- 3/4 c. (150 g) brown sugar
- 1 large egg
- 1/2 c. (160 g) molasses
- 2 tsp. vanilla
Whisk the flour, salt, and spices together. Cream the butter and sugar until they’ve just come together. Add the egg, and mix until incorporated. Add molasses and vanilla. Mix. Slowly mix in the flour mixture until your dough forms. If your dough is crumbly, add 1 tsp. of milk at a time until it comes together. Roll out at room temperature on a lightly floured surface to 1/4″ thickness. Bake at 375° F. (190° C) for 8-9 minutes.
Note: You really don’t want your dough sticky. It’s a headache. The more flour you add to keep them from sticking to your rolling pin, the less flavorful they will be.
Also note: If you like your gingerbread cookies thin and crispy, by all means, roll them thin. But don’t forget to decrease the baking time like I forgot to do this year. 😦
Third note: These turn out best when you’re listening to Christmas music. 🙂