Seriously spiced with a deep molasses flavour these gingerbread cookies are crunchy, giving them more of a ginger snap texture and quality. Some were lightly dusted with sparkling sugar for a more minimal and understated decorating approach, however whether you decorate these cookies traditionally or not they are a delightful.
Gingerbread Cookies
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2 1/2 cups unbleached all purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon allspice
1/2 cup unsalted butter, softened to room temperature
1/2 cup white sugar
1/2 cup dark molasses
1/4 cup water
In a medium bowl whisk together the flour, salt, baking soda, ground ginger, nutmeg and allspice.
In a large bowl cream together the softened butter and sugar. Blend in the water and molasses and then add the flour mixture and blend well. Once a dough has been formed, cover and chill in the refrigerator for 1 to 2 hours.
Preheat oven to 375ºF (190ºC).
Roll dough to 1/4 inch thick on a lightly floured surface. Cut with cookie cutters of your choice and place shapes on an ungreased baking sheet. Sprinkle with decorating sugar, if you wish.
Bake for 10 to 12 minutes. Remove immediately from baking sheet and cool on wire racks. Trim with icing and candy decorations, if you wish.
Notes: ovens vary so baking time may vary. You may line the baking sheet with parchment or a silicone mat.