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SEGingerdoodle (or Gingerbread Snickerdoodle) Cut-Out Cookie Recipe
Ingredients:
1 ½ sticks (¾ cup) unsalted butter, softened
½ cup granulated sugar
½ cup packed brown sugar (light or dark)
¼ cup unsulphured molasses
1 large egg
2 teaspoon vanilla extract
1 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
4 cups all-purpose flour
For rolling:
¼ cup granulated sugar
2 teaspoons ground cinnamon
Instructions:
Step 1
Preheat oven to 350 degrees.
Step 2
In a mixer with a paddle attachment, cream butter, brown sugar, and granulated sugar on medium setting. Mix until light and fluffy.
Step 3
Add molasses, egg, and vanilla extract. Mix until it is all well incorporated. Scrape down the sides and bottom of the bowl as needed.
Step 4
In a separate bowl, whisk the flour, salt, ginger, cinnamon, nutmeg, and cloves together until combined.
Step 5
On low speed, at a cupful at a time, slowly mix the dry ingredients into the wet ingredients until combined. After everything is well mixed, the dough should be non-greasy to the touch and pulls cleanly from the bowl. If the dough is still sticky after 4 cups of flour, add an extra ¼ cup of flour.
Step 6
Roll to desired thickness (I like 5/16th inches) between two sheets of parchment or wax paper. After rolling, chill the dough for at least an hour.
Step 7
Once the dough is well chilled and hard to the touch, cut out shapes and place them on a bed of the cinnamon sugar mixture to coat the bottom. Transfer the cookie cutout (coated side down) to a parchment-lined, light-colored baking sheet. Chill the cutout shapes again before baking.
Step 8
Bake at 350 degrees for 7-9 minutes. Remove from the oven when the top surface of the cookies look matte with no shine. Leave the cookies to cool on a baking sheet for 10 minutes.
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@semisweetmike
