The tricky thing about gingerbread—and other cut out cookies—is that the dough has to be sturdy enough to roll and cut, but tender enough to enjoy. Using a food processor (instead of a standard electric mixer) cuts the butter into the dry ingredients for even distribution. If your dough ever gets too soft, transfer it to a piece of parchment and place it on a baking sheet. Stick that sheet in the fridge until the dough is at optimal rolling temperature (it should give under firm pressure, like an avocado) before proceeding.
¾ cup (1½ sticks) unsalted butter, softened
1 cup packed dark brown sugar
4 teaspoons ground ginger
1½ teaspoons ground cinnamon
½ teaspoon salt
⅓ cup molasses
1 large egg
2⅔ cups all-purpose flour, plus more for work surface
⅓ cup cornstarch
Royal icing, for decorating
Sat fat 2.45g
How to Make It
Process the butter, brown sugar, ginger, cinnamon, and salt in a food processor until light and fluffy, about 1 minute, stopping to scrape the sides of the bowl as necessary. Add the molasses and egg; process until well incorporated, 10 to 15 seconds. Sprinkle the flour and cornstarch over the top and pulse until just combined, 10 to 12 times.
Divide the dough in half and shape into 2 disks. Wrap each with plastic wrap and chill at least 1 hour or overnight.
Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Working with 1 disk at a time, on a lightly floured surface, roll out the dough ¼ inch thick. Cut out shapes with cookie cutters; transfer the cookies to the baking sheets. Bake, rotating the sheets halfway through, until dry to the touch, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to wire racks to cool completely. Decorate with the icing as desired.
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