Gingerbread Slice-and-Bake Cookies

December 2023

Ingredients

• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground allspice
• ½ teaspoon kosher salt
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ¾ cup dark brown sugar, packed
• 1 stick salted butter, room temperature
• ¼ cup molasses
• 1 extra-large egg
• 1½ teaspoons maple extract turbinado sugar

Whisk the flour, baking soda, cinnamon, ground ginger, allspice, salt, cloves, and nutmeg in a medium bowl. In a large bowl, combine the brown sugar and butter. Beat with a mixer until fluffy, about 1 minute. Drizzle in the molasses, beating well and scraping down the bowl halfway through. Beat in the egg until combined, then beat in the maple extract. Add the flour mixture to the butter mixture in 2 or 3 batches, beating until just combined after each addition.

Lay out a sheet of plastic wrap. Shape half of the dough into a thick log on the plastic. Wrap the dough in the plastic. Shape into a firm 7-inch log, about 2 inches thick. Repeat with the remaining dough to make another log. Chill until firm. Heat oven to 350 Fahrenheit. Line 2 baking sheets with parchment paper. Slice the dough logs into ¼-inch-thick rounds. Place them 1 inch apart on the baking sheets. Sprinkle with turbinado sugar. Bake, switching and rotating the pans halfway through until the edges of the cookies are set, about 12 minutes. Let cool on baking sheets for 10 minutes, then move the cookies to cooling racks.