A delicious crunchy gingerbread dough, suitable for cut out cookies or houses. Smells amazing while it’s baking, too!
- 660 g (5.5 c) all-purpose flour
- 2 tsp ground ginger
- 5 tsp cinnamon
- 1/2 tsp allspice
- 1 tsp baking powder (leave this out if you’re making 3D pieces such as gingerbread houses)
- 2 large eggs
- 8 oz (1 c) unsalted butter, at room temperature
- 100 g (1/2 c) granulated sugar
- 100 g (1/2 c, packed) brown sugar
- 170 g (1/2 c) honey
- 170 g (1/2 c) molasses
- In a medium bowl whisk together the flour and spices. Set aside.
- In a stand mixer, using the paddle attachment, cream together the butter and sugars on low-medium speed until the mixture is light and fluffy (about 5 minutes).
- Add the eggs, honey and molasses and mix on low-medium until smooth (about 3 minutes).
- Add the flour mixture in two batches, mixing on low speed, until well combined (about two minutes).
- Turn the dough onto a work surface and knead briefly, until it comes together completely. Separate the dough into four pieces, and form each piece into a ball.
- Place a sheet of cling film on a flexible cutting mat. Add one ball of dough and cover with another sheet of cling film. Using your hands, press the dough down into a circle about 1″ thickness. Using a rolling pin with height guides, gently roll to to 1/4″ thickness. Freeze for approximately 15 minutes before attempting to cut out the shapes.
- Repeat with the remaining pieces of dough, gathering the scraps together to re-roll and cut. Because you’re not adding a bunch of flour as you go, you can go right to the bitter end and roll out all the dough into shapes. Bonus!
- Bake at 350 F for 9-12 minutes.
- Cool the cookies completely before decorating.
- Note – the baking time will differ depending on the size of the shapes and the thickness of the dough. You might want to bake larger pieces all on one tray and smaller pieces on another, as they will bake at different speeds.