These ginger cookies hold their shape when baking, which makes them a perfect go-to recipe for decorated, shaped treats. Not to mention that lovely cinnamon, ginger and clove flavour – it makes your whole house smell like Christmas!
Recipes excerpted with permission from Baking with Kim-Joy, published by Quadrille September 2019, RRP $24.99 hardcover. —Food52
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Kim-Joy's Gingerbread Cookies
(150 grams) salted butter
plus 1 tablespoon (120 grams) dark muscovado (soft brown) sugar
Line a baking sheet with baking paper. Place the butter, sugar and treacle in a stand mixer (or use a handheld electric whisk) fitted with the balloon whisk attachment and mix on high speed until fluffy. Add the beaten egg and spices and mix briefly. Add the flour and combine into a ball with your hands. Turn out onto a floured surface and roll out to the thickness of a coin. Use cutters or templates to cut out your desired shapes, then transfer to the prepared baking sheet and refrigerate for 15 minutes. Preheat the oven to 170°C [340°F/Gas mark 3].
Bake for 10–12 minutes until just beginning to colour. Leave to cool for 10 minutes on the sheet, then gently transfer to a rack to finish cooling.