Gingerbread Cookies: Proper Spicing for Crisp Edges Chewy Centers

Instructions:

1. Combine Dry Ingredients: Whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl. Set aside.
2. Cream Butter and Sugar: In the bowl of a stand mixer, beat the softened butter and dark brown sugar together on medium speed until light and creamy (about 2–3 minutes). Scrape down the sides.
3. Add Wet Ingredients: Beat in the egg until just combined, followed by the black treacle/molasses. Mix until smooth.
4. Incorporate Dry Mix: With the mixer on low speed, gradually add the dry ingredients to the wet mixture until a shaggy dough forms. Mix only until no streaks of dry flour remain. Do not overmix.
5. Form and Chill: Divide the dough in half. Flatten each half into a thick disc, wrap tightly in plastic wrap, and refrigerate for at least 60–90 minutes. This chilling is mandatory to prevent spreading.
6. Preheat and Prepare: Preheat the oven to 175°C (350°F). Line two baking sheets with parchment paper.
7. Roll the Dough: Remove one chilled disc. Roll the dough out evenly to a thickness of approximately 6mm (¼ inch). Use guides for uniform thickness.
8. Cut Shapes and Bake: Use cookie cutters to cut shapes and place the cut-outs onto the prepared baking sheets, spacing them 2.5 cm (1 inch) apart. Bake for 10–12 minutes until the edges are firm and slightly darker.
9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. Repeat the rolling and baking process with the remaining dough.
10. Prepare Icing (Optional): Sift the powdered sugar into a bowl. Gradually whisk in the milk/water and vanilla extract until a thick, smooth consistency suitable for piping is achieved.
11. Decorate: Transfer the icing to a piping bag and decorate the completely cooled cookies as desired. Allow the icing to fully set (1–2 hours) before storing.