GINGERBREAD IS THE VERY SYMBOL OF HOLIDAY GATHERINGS, served with rich cups of hot chocolate and topped with whipped cream. Dead easy to make, it’s a sure crowd-pleaser. Give the mix as a gift or make several batches to store in your pantry to pull out when surprise guests pop by to carol or deliver presents and good wishes.
MAKES ABOUT
4 DOZEN COOKIES
3½ cups / 420 grams all-purpose flour, plus more for dusting
1 cup / 180 grams dark brown sugar, packed
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon baking powder
1 teaspoon baking soda
Whisk all the ingredients together and spoon into a large, wide-mouth jar or large resealable plastic bag. Store until ready to use, up to 6 months.
To make the cookies: Preheat the oven to 350°F / 175°C. Lightly grease a baking sheet.
Empty the contents of the jar into a large mixing bowl and stir well. Mix in ½ cup / 113 grams of room-temperature butter, ¾ cup / 180 milliliters of molasses, and 1 beaten egg. The dough will be very stiff, so use your hands to mix it. Cover and refrigerate for 45 minutes.
Roll the dough into a ¼-inch / 6-millimeter-thick rectangle on a lightly floured surface. Cut into shapes with a cookie cutter. Place the cookies about 2-inches / 5-centimeters apart on the prepared baking sheet.
Bake for 10 to 12 minutes, then transfer to a cooling rack to cool completely. Store in an airtight container.