My favourite gingerbread

Roll out cookies with strong ginger flavour.

Ingredients

  • 630–700g (4.5–5 cups) all-purpose flour
  • 1 tbsp (20 ml) unsweetened cocoa powder
  • 2 tbsp (40 ml) ground ginger
  • 2 tsp cinnamon
  • 1 tsp mixed spice
  • 1 tsp baking soda
  • 1 tsp salt
  • 170g (3/4 cup) unsalted butter, softened
  • 150g (3/4 cup) firmly packed light brown sugar
  • 1 large egg, at room temperature, lightly beaten
  • 1/2 cup unsulphured molasses
  • 1/2 cup golden syrup

Instructions

  1. In a medium bowl, whisk together the flour (start with the smallest amount), baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl and add the egg, beating well. Gradually add the golden syrup and molasses and continue to beat until it's smooth.
  3. Scrape the sides of the bowl again. Add the cocoa and spices and mix until well combined. Turn the mixer down to low and add the flour mixture in 2 portions, mixing until just barely combined. If the dough is too sticky, add the rest of the flour until it is a workable consistency. Remove from the mixer.
  4. Divide the dough into 3 equal portions. Flatten each piece to about 1/2" and wrap each in plastic. Refrigerate for at least 3 hours (overnight is fine).
  5. When ready to bake, preheat the oven to 350°F. Remove one of the dough pieces from the fridge. On a lightly floured surface, a silpat sheet, or a sheet of wax or parchment paper (whatever your preference), roll the dough out to 1/8" to 3/16" thickness.
  6. Cut the dough into desired shapes and transfer the cut pieces to your cookie sheet. I find that dipping the cookie cutter in flour after each cut helps prevent sticking. Once you have a sheet full, bake the cookies for about 10 minutes, rotating the baking sheet halfway through, until they just begin to colour. Allow to cool on a wire rack for a few minutes before removing the cookies from the pan and allowing them to cool completely before icing.
  7. Repeat with the rest of the dough.