Slice and Bake Gingerbread Cookies. Because if I want Gingerbread Cookies– I want them now. So my extra gingery version gets made in advance. The dough is kept in the fridge or freezer until the cookie monster strikes. Then in true slice and bake style, I have fresh from the oven cookies in 10–12 minutes. Any time, any day… even Christmas Day.
You may alternatively freeze the log of dough and slice and bake these cookies frozen.
- 3 cup plus 2 tablespoons all-purpose flour
- 2 tablespoon unsweetened Dutch-process cocoa powder
- 2 ½ teaspoon ground ginger
- 2 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 cup unsalted butter (at room temperature)
- 2 teaspoon baking soda
- 1 cup packed dark brown sugar
- 2 tablespoon ginger, fresh, peeled, and finely grated
- ½ cup unsulfured molasses
- ⅓‑½ cup turbinado or demerara sugar
In a medium bowl, sift together flour, cocoa powder, spices, and baking soda.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, brown sugar, and grated ginger on medium speed until fluffy. Beat in molasses. Beat in flour mixture in batches until the dough just comes together.
Shape dough into a log about 12 inches long and 3 inches in diameter; wrap in plastic wrap. Refrigerate until firm, about 2 hours (or up to overnight, see note).
Preheat oven to 325ºF. Pour the turbinado or demerara sugar into a shallow bowl or sloped plate. Line two or three baking sheets (depending on size) with parchment paper or nonstick silicone baking sheets. Slice dough into 24 slices about ½‑inch thick. Dip one side of cookie in the turbinado or demerara sugar. Place, sugar-side up, onto the baking sheets, spacing each cookie 2 inches apart. Bake until surfaces crack slightly, about 10–12 minutes. Let cool on sheets for 5 minutes, then transfer cookies to wire racks to cool completely. Store cookies in an airtight container for up to 3 days.