GOTO Gingerbread cookies (3 sheets worth)


  • 0.5 cup unsalted butter (1 stick), softened slightly but still cool
  • 0.5 cup dark brown sugar (tightly packed)
  • 0.33 cup molasses
  • 1 eggs, large
  • 2.5 tablespoons cup cornstarch
  • 1.25 teaspoons ground cinnamon
  • 1 teaspoons ground ginger
  • 0.38 teaspoon kosher salt
  • 0.06 teaspoon ground cloves
  • nutmeg
  • 2 cups all-purpose flour (you may need more)
  1. Place the butter and brown sugar in a large mixing bowl, and cream together until smooth.

  2. Scrape the bottom and sides of the bowl with a silicone spatula, add the molasses, and mix until combined.

  3. Beat in the eggs, one at a time, scraping the bottom and sides of the bowl after each addition.  

  4. Add the cornstarch, cinnamon, ginger, salt, and cloves, and mix on medium-low speed until combined.  

  5. Add about 2/3 of the flour, then mix on low speed until incorporated (the dough will look very dry and crumbly at first, but will come together after a minute or so).  

  6. Add in the remaining flour, a little at a time, until the dough forms a ball and comes cleanly away from the sides of the bowl.  (If the dough still seems sticky, add up to an additional 1 cup of flour, until it is smooth and easier to handle.)

try some way thinner and bake for only 5 mins

375 10 mins

  1. Roll out the dough to a thickness of 3/8-inch (rolling pin rings help to achieve an even and exact thickness) between 2 sheets of parchment paper, and cut shapes with cookie cutters. 

  2. Transfer shapes to the prepared baking sheets, and bake for 10 to 14 minutes, or until the cookies are set around the edges and just a little softer towards the centers.