A fragrantly spiced, supple cookie dough, perfect for rolling and cutting. Once the dough is made, it can chill in the refrigerator, well wrapped in plastic, for up to 5 days. Alternatively, stash a few rounds of dough in a resealable bag in the freezer and freeze for 3-6 months.
Prep Time 30minutes
Total Time 30minutes
Author Bridget of Bake at 350 blog
1cup salted butter(2 sticks), cut into chunks
1/2cupraw cane sugaror granulated
1/2cuppacked organic demerera sugaror brown sugar
5 1/2cupsall-purpose flour
1 1/2teaspoonsbaking soda
1 1/2Tablespoonsground ginger
In the large bowl of a stand mixer fitted with a paddle attachment, cream together the butter and both sugars until light and fluffy.
In another large bowl, sift together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.
Add the molasses and egg to the creamed sugar and butter. Mix until well combined. Scrape down the sides and bottom of the bowl as needed.
Add the flour and spices mixture to the mixer in three parts, mixing on low speed until just combined.
Empty the bowl of cookie dough onto the counter and use your hands to bring it all together.
Divide the dough into three pieces and form into disks. Wrap each disk in plastic wrap, and refrigerate overnight or up to 4 days. You can also freeze the gingerbread dough.