Ingredients:
For about 24 cookies, depending on the shape
- 125 gr butter at room temperature
- 175 g light brown sugar
- 1 egg
- 80 gr molasses (also called molasses, can be replaced : see tips)
- 350 gr wheat flour
- 4 g baking powder
- 2 g cinnamon powder
- 4 g ginger powder
- 0.5 g nutmeg ground
- 0.5 g clove ground
- Pinch of sea salt
- Gingerbread man cutter, or a gingerbread board, other cutters of your choice, or a silicone mold (e.g. Karen davies gingerbread mold)
- Baking tray, baking mat or parchment paper
Preparation:
Mix the flour with the baking powder and spices and sieve.
Place the butter in a mixing bowl along with the sugar and beat on medium speed until creamy, about 3 minutes.
Mix the molasses with the egg and add to the butter/sugar mixture. Beat well. Don’t worry if it looks rather scribbled, just knock and you’ll be fine.
Now add the flour mixture in parts and mix until just incorporated, then beat briefly to a nice dough hook, 1 minute.
Wrap the dough in foil and refrigerate for at least 4 hours, preferably overnight.
Preheat the oven to 170°C, hot air.
Using your cutters, roll out the dough to a thickness of 4 mm and cut out the shapes.
With a mold on a gingerbread board, flour it well and then form the dough in it. Take out carefully. Place them on the baking tray and bake the cookies for about 10 to 12 minutes. First let them cool for 5 minutes on the baking tray and then let them cool completely on a wire rack.
Then you can decorate the cookies with royal icing.
Tips:
You can find the molasses online (usually you will find it under the name molasses)
But you can replace it perfectly with, for example, dark candy syrup from candico or regular dark syrup that tastes a bit bitter
Also by eg honey, maple syrup, or corn syrup (karo corn syrup), the cookies will then be lighter in color and the taste is slightly sweeter and softer than with molasses. For example, in America they are mainly made with molasses, in England this is mainly “golden syrup”.
If you want a little more ginger flavor, you can of course add a little more ginger, then use 6 gr.
You can store the cookies in a cookie jar for a few weeks.