This versatile cookie recipe starts with a simple base dough that you can customize into three delicious flavors: chocolate, ginger, and vanilla. These cookies are perfect for decorating with royal icing and are a delightful addition to any occasion.
Tools and Things to Note Before Starting:
Tools
- Food processor (or large mixing bowl and pastry cutter if working by hand)
- Rolling pin
- Parchment paper
- Cookie cutters
- Baking sheets
- Wire cooling rack
Notes
- Be sure to use fancy molasses for a rich, deep flavor.
- Chill the dough before cutting shapes to prevent spreading during baking.
- Adjust the baking time based on cookie size—shorter for smaller cookies and slightly longer for larger ones.
Ingredients:
- 3 cups unbleached all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoons (173 g or 3/4 cups ) unsalted butter, softened but still cool, cut into 12 pieces
- ¾ cup fancy molasses
- 2 tablespoons milk
- 150 ml of milk to hydrate the dough (this is when it feels to dry to work with the best texture is damp to wet sand)
Instructions:
Prepare the Base Dough
- In a food processor, combine the flour, baking soda, and salt. Process until well mixed (about 10 seconds).
- Scatter the butter pieces over the dry ingredients and process until the mixture resembles fine crumbs (about 15 seconds).
- In a small bowl, whisk the molasses and milk together. With the processor running, gradually pour the mixture into the dry ingredients. Process until the dough comes together and forms a soft mass (about 10 seconds).
Divide and Flavor the Dough
Scrape the dough onto a work surface and divide it into three equal portions. You might need to hydrate the dough at this stage. Customize each portion as follows:
- Ginger Variation: Knead in 2 teaspoons ground ginger, 2 teaspoons ground cinnamon, and (optional) 1 tablespoon grated fresh ginger.
- Chocolate Variation: Knead in ½ cup unsweetened cocoa powder, and (optional) nuts/chocolate chips/raisins. Add 1–2 teaspoons milk if the dough feels dry.
- Vanilla Variation: Knead in 2 teaspoons pure vanilla extract or 1 teaspoon vanilla bean paste.
Roll and Chill the Dough
- Roll each dough portion ¼ inch thick between two sheets of parchment paper.
- Stack the rolled dough (still sandwiched in parchment) on a baking sheet and freeze for 15–20 minutes until firm.
Preheat the Oven
- Adjust oven racks to the upper and lower middle positions and preheat to 350°F – 356°F (175°C – 180°C).
- Line baking sheets with parchment paper.
Cut and Bake the Cookies
- Remove one dough sheet from the fridge. Peel off the top parchment layer and cut out shapes using cookie cutters. Transfer the shapes to prepared baking sheets, spacing them ¾ inch apart.
- Bake for 8–11 minutes, rotating the baking sheets front-to-back and top-to-bottom halfway through. The cookies are done when the centers are set but still soft.
- Cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.
Decorate
Once cooled, decorate with royal icing to match each flavor profile or for a festive touch.
Enjoy your beautifully crafted cookies! Let me know if you’d like the royal icing recipe or tips for customizing your decorations!