Soft and Chewy Gingerbread

Method8 steps

1. 1

   Step 1: Take the butter (½ cup) out of the refrigerator about 30 minutes before mixing. Let it become soft and pliable without melting; allow longer if it is still firm.

   Check butter softness · 30 minUses ½ cup butter

2. 2

   Step 2: Cream the softened butter with all ¼ cup sugar until pale and fluffy. Beat in all ½ cup liquid molasses and the egg yolk (1) until the mixture is smooth.

   Uses All softened ½ cup butter · ¼ cup sugar · ½ cup liquid molasses · 1 egg yolk

   
3. 3

   Step 3: In a separate bowl combine all 2 cups plain flour, ½ tsp salt, ½ tsp baking powder, ½ tsp baking soda and 2 tsp ground ginger. Add the dry mixture to the wet mixture and combine just until the flour is incorporated.

   Uses 2 cups Plain flour · ½ tsp salt · ½ tsp baking powder · ½ tsp baking soda · 2 tsp ground ginger · All prepared wet mixture

   
4. 4

   Step 4: Roll the dough between two sheets of baking paper to about ½ inch thick. Put the rolled sheet in the freezer for 30 minutes so it is firm enough to cut; start the timer once it is in the freezer.

   Firm rolled dough in freezer · 30 minUses All mixed gingerbread dough

   
5. 5

   Step 5: Preheat the oven to 180°C. Line baking trays with baking paper while the dough firms.

6. 6

   Step 6: Working quickly, cut shapes from the firm dough and transfer them to the lined trays, leaving space between them. The cookie count depends on the cutter size; keep any cutouts waiting for the next tray chilled.

   Uses All firm rolled dough

   
7. 7

   Step 7: Bake a tray at 180°C for 10–12 minutes, checking from 10 minutes. The edges should be set and the centres cooked but still slightly soft, without wet raw dough. Continue briefly if needed. Repeat this baking procedure for any further trays; the timer covers the first tray only.

   Check first gingerbread tray · 10 minUses Cutouts selected for the tray being baked; remaining cutouts stay chilled

   
8. 8

   Step 8: Move the baked gingerbread to a wire rack and let it cool. Serve the batch as five portions; the number of cookies in a portion depends on the shapes you cut.

   Uses Each fully baked tray as it is removed