Ghosts of Cookies Past
December 8, 2021 Mike
Ingredients
| unsalted butter, creamy and soft, about 68°F (about 8 tablespoons; 115g) | 4 oz | |
| light brown sugar (about 1/2 cup, gently packed; 115g) | 4 oz. | |
| plain, unsulfured baking molasses, such as Golden Barrel or Grandma's, not blackstrap (about 1/3 cup; 115g) | 4 oz. | |
| vanilla extract (about 1 tablespoon; 15g) | 1/2 oz. | |
| orange zest | 1/2 tsp. | |
| Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight salt | 3/4 teaspoon (3g) | |
| baking soda | 1/2 tsp. | |
| ground ginger | 1/2 tsp. | |
| ground cinnamon | 1 1/4 tsp. | |
| ground cloves | 1/8 tsp. | |
| ground coriander | 1/8 tsp. | |
| freshly grated nutmeg | 1/8 tsp. | |
| A few cracks of medium-grind black pepper | ||
| low-protein all-purpose flour, such as Gold Medal, plus more for dusting (about 2 cups plus two tablespoons; 270g) | 9 1/2 oz. |
Made from the cookie cutters of previous years, these Gingerbread Cookies won no awards of their own, but I think they were damn tasty.
View the recipe at Serious Eats
