I’m gonna say this right up front, before y’all TL;DR: this dough is very soft. Chill it overnight, and roll it between sheets of parchment. I even cut it out on the parchment, picked out the scraps, and put the whole sheet on my cookie pan to bake. So much less hassle, even though it was tough to get a full batch at once.
I love the texture of gingerbread, but hate ginger. These cookies start with a gingerbread base, and use my own blend of spices. Your house is gonna smell so good. I’d ramble on like a food blogger, but I hate that crap, so here’s yer recipe.
- 3 cups flour (sift before measuring)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1½ teaspoons cinnamon (I use Vietnamese cinnamon–it’s stronger)
- 1 teaspoon ground cloves
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- 3/4 cup room-temperature butter
- 3/4 cup packed brown sugar (I use Whey Low Gold or Sukrin Gold)
- ½ cup molasses
- 1 egg
- 1 teaspoon vanilla extract
Put the dry ingredients in a large bowl and mix them together with a whisk. Set aside.
Cream the butter and sugar together until light and fluffy. Mix in the rest of the wet ingredients. Add the dry ingredients gradually and mix on low until blended.
Pat the dough into a thick rectangle (easier to roll later), wrap in plastic, and refrigerate overnight.
Once thoroughly chilled, roll between two pieces of parchment paper to about ¼” thickness. Cut out shapes while dough is still on parchment. Pick out the scraps, and transfer the parchment to a baking sheet. Bake at 350 degrees for 10 minutes.
The scraps will need to be refrigerated for a little while before re-rolling. Trust me on this.
I bake the cookies to eating consistency. If you baked them a bit longer, you could probably build a nice haunted house with them. A practice I strongly encourage.