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Yields:
40 serving(s)
Prep Time:
30 mins
Total Time:
30 mins
The sliced crystallized ginger topping makes these classic gingerbread cookies look even classier.
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Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. ground allspice
- 1/2 tsp. kosher salt
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 3/4 cup packed dark brown sugar
- 1 stick salted butter, at room temperature
- 1/4 cup molasses
- 1 large egg
- 1 1/2 tsp. maple extract
- Sliced crystallized ginger, for topping (optional)
- Turbinado sugar, for sprinkling
Directions
- Step 1Whisk the flour, baking soda, cinnamon, ground ginger, allspice, salt, cloves and nutmeg in a medium bowl. In a large bowl, combine the brown sugar and butter and beat with a mixer until fluffy, about 1 minute. Drizzle in the molasses, beating well and scraping down the bowl halfway through, if necessary. Beat in the egg until combined, then beat in the maple extract.
- Step 2Add the flour mixture to the butter mixture in two or three batches, beating until just combined after each addition.
- Step 3Lay out a sheet of plastic wrap. Shape half of the dough into a thick log on the plastic. Wrap the dough in the plastic and shape into a firm 7-inch log (about 2 inches thick). Repeat with the remaining dough to make another log. Chill until firm, at least 3 hours in the refrigerator or 1 1⁄2 hours in the freezer. (The dough will keep in the freezer for up to 3 months.)
- Step 4Preheat the oven to 350 ̊. Line 2 baking sheets with parchment paper. Slice the dough logs into 1⁄4-inch-thick rounds and place 1 inch apart on the baking sheets. Cut the crystallized ginger into small diamond shapes and press a piece into the center of each cookie, then sprinkle the cookie with turbinado sugar. Bake, switching the pans halfway through, until the edges of the cookies are set, about 12 minutes. Transfer to racks and let cool for 10 minutes on the baking sheets, then remove the cookies to the racks to cool completely. (The cookies will become crisp as they cool.)
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