It's Christmas cookie season y'all! I make gingerbread cookies about once a year, but I'd eat it anytime for sure. Molasses and ginger are one of my favorite flavor combinations and honestly, it's the most tasty in cookie or cake form.
And also, what's a cookie without a beautiful cracked top? It wouldn't really be a cookie in my opinion!). The answer to this is: to sprinkle some cinnamon sugar on top of the cookie before it bakes. There's no secret to this gingerbread cookie: it's literally my chocolate chunk cookie recipe + some molasses + 10g extra flour. One and done! Let's get baking ...
- 250g AP flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp ground ginger
- 140g butter, softened
- 130g sugar
- 60g white sugar
- 1/3 cup molasses
- 1 egg
- extra white sugar + cinnamon
- Mix all the dry ingredients and set aside.
- Cream the softened butter (to make it soft from the fridge, just put it in the microwave for 10 seconds, then at 5 second intervals, no need to bring it out 2 hours before! Don't waste your time doing that). Add both sugars and cream well with a spatula (no need to use a whisk, don't waste your money with that). Add molasses and beaten egg into the wet mixture.
- Fold the dry into the wet and don't over mix.
- No need to chill the dough. I honestly, after making dozens and dozens of batches of cookies, find that there is no change to taste and that it doesn't make your cookies really pretty.
- With a 1 inch ice cream scoop, scoop out about 9 cookies onto a parchment lined baking tray. Sprinkle some sugar-cinnamon mixture onto the cookie top to ensure that beautiful crack.
- Preheat your oven to 365F and bake the cookies for 11 minutes. Take it out of the oven and bang it 4 times on each side to get more cracking. Put it back in the oven for another 2 minutes.
- Let cool and enjoy!