Ingredients
- 6 ounces (3/4 cup)brown sugar
- 8 ounces (2 sticks) butter
- 1 teaspoon salt
- 9 ounces molasses
- 1/4 cup water
- 1 teaspoon baking soda
- 1 pound (3 cups) all-purpose flour, plus more for surface
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- Kosher salt and raw sugar, for sprinkling
Directions
With a mixer, cream together the brown sugar, butter, and salt. Add molasses and continue creaming. Combine water and baking soda in a cup. Sift together flour, ginger, and cinnamon. Add flour mixture and baking soda mixture all at once and mix until well combined. Wrap dough in plastic and refrigerate until firm.
Preheat the oven to 350 degrees F. Alternatively, preheat a convection oven to 325 degrees F.
Roll out dough on a well floured surface to 1/8-inch thickness. Cut out desired shapes with cookie cutters and arrange on cookie sheets lined with parchment paper. Sprinkle very lightly with kosher salt and generously with raw sugar. Bake for 7 minutes, rotating the cookie sheets halfway through. Cool on wire racks.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By ericakrystyniak...
Woburn, MA
on April 27, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Based on the previous reviews I made sure the dough was well chilled (4 - 5 hours in the refrigerator and used a well-floured surface. I also kept the dough that I was not rolling out in the refrigerator. Another modification was that I rolled the dough out slightly thicker than called for ? ?? inch vs. 1/8?. I increased the overall cooking time by 4 -5 minutes and the cookies were wonderful. The cookies were moist and chewy with a nice balance of saltiness and sweetness. The recipe does say to sprinkle very lightly with kosher salt and generously with sugar. Maybe others that did not like the taste were too liberal with the salt. I made sure to grind the salt crystals between my fingertips while sprinkling. I will definitely make these again?
By liz_brammer4_11...
Jersey City, NJ
on December 10, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I've made this recipe for the past two years around Christmas and it has come out wonderfully every time! I give out gingerbread man-shaped cookies, wrapped decoratively in cellophane as gifts to friends and family, and seriously, I always get asked for more!
The dough is a bit sticky, so it definitely requires a well-floured surface, and a super cold temp. But once you get the correct consistency, the raw sugar and kosher salt combo really do give it a special touch.
Martin Howard, you are a genius!
By wild_mage98_7833621
Saskatoon, CANADA
on June 07, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Easy to make. Tastes great.
No doubt why it won the taste test in the Edible Mansion's challenge.
Read all 3 reviews