Doug is the one who likes to try new recipes in this family. I like to stick to "tried and true" so I don't waste my time or ingredients. But I must admit, using America's Test Kitchen recipes leaves very little room for error. They've tested a million different ways to make the recipe so they're SURE the one they give you will turn out. And we have ALWAYS been pleased with the results. These cookies Doug made were no exception; adorable, chewy, and delicious!
(Instead of frosting them, I just made a runny powdered sugar glaze and dipped them in it. They turned out perfect.)
Thick and Chewy Gingerbread Cookies
from "The America's Test Kitchen Family Baking Book"
(Thanks for the awesome Christmas present Jay-Bird! We love it!)
3 cups (15 ounces) all-purpose flour
3/4 cup packed (5.25 ounces) dark brown sugar
3/4 tsp baking soda
1 Tbsp ground cinnamon
1 Tbsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
12 Tbsp (1.5 sticks) unsalted butter, softened
3/4 cup light molasses
2 Tbsp milk
1. Process the flour, sugar, baking soda, cinnamon, ginger, cloves, and salt together in a food processor until combined, about 10 seconds. Add the butter and process until the mixture is very fine and sandy, about 15 seconds. With the machine running, add the molasses and milk in a steady stream through the feed tube and continue to process until the dough comes together, about 10 seconds.
2. Divide the dough into 2 even pieces and roll each out to a 1/4-inch thickness between 2 pieces of parchment paper. Leaving the dough sandwiched between the parchment, stack them on a baking sheet and freeze until firm, 15-20 minutes.
3. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.
4. Working with one piece of dough at a time, transfer it to a clean counter and gently remove the top sheet of parchment. Stamp out cookies using cookie cutters. Transfer the cookies to the prepared baking sheets with a thin metal spatula, spaced about 3/4 inch apart.
5. Bake the cookies until they are light golden brown and show a slight resistance to touch, 8-11 minutes, switching and rotating the baking sheets halfway through baking. (Do not overbake.)
6. Let the cookies cool on the baking sheets for 3 minutes, then transfer to a wire rack to cool completely before serving.