What are the holidays without gingerbread? For enhanced zest, pastry chef Michelle Boland of Ledger uses fresh ginger (as opposed to dried) in her version of this quintessential Christmas cookie. Pro tip: pop these into the oven just a few minutes before guests arrive to fill the whole house with that irresistible sweet and spicy aroma.
- 3/4 cup butter, softened
- 3/4 cup packed dark brown sugar
- 1/2 cup molasses
- 1 large egg
- 2 tablespoons water
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground fresh ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- Gently cream butter and brown sugar until light and fluffy.
- Beat in molasses, egg and water.
- In another bowl, whisk together remaining ingredients and gradually beat into creamed mixture.
- Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate for 20-25 minutes.
- Preheat oven to 350°. Flour your working surface and roll each portion of dough to 1/8 in. thickness. Cut with a floured 4-5 inch using a gingerbread man cookie cutter. Place about 2 inches apart on a greased baking sheet.
- Bake 8-10 minutes or until edges are firm. Cool on backing sheets 1-2 minutes.