Paul Hollywood approved Classic Gingerbread Cookies
This is pretty close to the recipe I used to make my gingerbread structure on The Great American Baking Show. These cookies are full of ginger flavor from ground and fresh ginger and they have a great snap. If you like crunchy gingerbread cookies, these are the ones for you.
Classic Crunchy Gingerbread Cookies
Ingredients
- 270 Grams of All-Purpose Flour 2 ¼ Cups
- ¼ Teaspoon of Baking Soda
- ½ Teaspoon of Kosher Salt
- 114 grams of Room Temperature Unsalted Butter 8 Tablespoons
- 50 Grams of Granulated Sugar 1/4 Cup
- 50 Grams of Light Brown Sugar 1/4 Cup
- 1 Large Room Temperature Whole Egg
- 90 Grams of Molasses 1/3 Cup
- 2 Teaspoons of Ground Ginger
- 1 Teaspoon of Grated Fresh Ginger
- 1 Teaspoon of Ground Cinnamon
- 1/8 Teaspoon of Ground Cloves
Instructions
- Whisk together the flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer, cream together the butter, sugar, brown sugar, ground ginger, fresh ginger, cinnamon and ground cloves until light and fluffy. About 3-4 minutes.
- Add the egg and beat until combined.
- Add the molasses and beat until combined.
- Add the flour mixture and beat on low until you can no longer see any flour.
- Divide the dough in half and roll each half between 2 pieces of parchment paper to a thickness of 3/16"
- Place in the freezer or refrigerator until firm.
- Preheat your oven to 350° F.
- Cut out your cookies and place on a parchment lined baking sheet. If for any reason you feel the dough is becoming too soft and hard to handle, place it back in the fridge or freezer to firm up.
- Bake for 10-12 minutes.
- Remove the pan from the oven and place on a wire rack to cool for about 10 minutes,
- Place the cookies directly on the rack and allow them to cool completely.
