ATK Gingerbread Cookies

19 Dec

I didn’t even know I liked gingerbread cookies until I ate these.


America’s Test Kitchen just knows how to do things right. Their recipes are foolproof. I am obsessed.


These gingerbread cookies are the perfect balance of molasses and spicy ginger. Their texture is perfectly chewy. You need to make these. Now.

I chose to make a simple glaze to decorate them. The recipe is below.

ATK Gingerbread Cookies

Makes about 24-30 cookies

Source: Baking Illustrated

3 cups (15 ounces) unbleached all-purpose flour

3/4 cup packed (5 1/4 ounces) dark brown sugar

3/4 teaspoon baking soda

1 tablespoon ground cinnamon

1 tablespoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

12 tablespoons (1 1/2 sticks) unsalted butter, softened but still cool, cut into 12 pieces

3/4 cup molasses

2 tablespoons milk

1. In a  food processor, process the flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt until combined, about 10 seconds. Scatter the butter pieces over the flour mixture and process until the mixture is sandy and resembles very fine meal, about 15 seconds. With the machine running, gradually add the molasses and milk; process until the dough is evenly moistened and forms a soft mass, about 10 seconds.

2. Scrape the dough onto a work surface; divide it in half. Working with one portion at a time, roll the dough 1/4 inch thick between 2 large sheets of parchment paper. Leaving the dough sandwiched between the parchment layers, stack on a baking sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate the dough 2 hours or overnight.)

3. Adjust eh oven racks to the upper and lower middle positions and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper or spray them with nonstick cooking spray.

4. Remove 1 dough sheet from the freezer; place on the work surface. Peel off the top parchment sheet and gently lay it back in place. Flip the dough over; peel off and discard second parchment layer. Cut the dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring shapes to prepared baking sheets with a  wide metal spatula, spacing them 3/4 inch apart; set the scraps aside. Repeat with the remaining dough until baking sheets are full. Bake the cookies until set in the centers and the dough barely retains and imprint when touches very gently with a fingertip, 8 to 11 minutes, rotating the baking sheets front to back and switching positions top to bottom halfway through the baking time. Do not over bake. Cool the cookies on the sheets 2 minutes, then remove the cookies with a wide metal spatula to a wire rack; cool to room temperature.

5. Gather scraps; repeat rolling, cutting, and baking in steps 2 and 4.


This is a version of a glaze as opposed to royal icing typically used for gingerbread cookies. You can adjust the amount of water to make it thicker or thinner to suit your decorating needs. 

1/4 cup warm water

1 tablespoon light corn syrup

1/4 teaspoon vanilla extract

3 cups powdered sugar.

In a small bowl, combine water, light corn syrup, and vanilla. Measure powdered sugar into a medium bowl. Using an electric mixer at medium speed, mix until ingredients are combined and a smooth texture is achieved.


2 Responses to “ATK Gingerbread Cookies”

  1. mmmarzipan December 19, 2013 at 1:13 pm #

    they look lovely! does the glaze set hard?

    • deliciousbalance December 21, 2013 at 9:06 am #

      It does set hard! It was very easy too! I didn’t have meringue powder to make royal icing and I didn’t want to use raw egg white. It’s a good alternative.

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