Great Canadian Gingerbread
- 1/2 cup unsalted butter, room temperature
- 3/4 cup packed dark brown sugar
- 1/2 cup fancy molasses
- 2 large eggs, room temperature
- 3 1/4 cups all-purpose flour
- 1 tbsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp table salt
- Beat butter, brown sugar and molasses together until light and fluffy. Add eggs, one by one, beating well after each addition.
- In a separate bowl, sift flour, ginger, all-spice, cinnamon, baking powder, baking soda and salt. Add this gradually to the butter mixture and stir until blended. Shape dough into two balls, wrap and chill for about an hour, up to two days.
- Preheat oven to 350 F (175 C) and line two to three baking trays with parchment paper. On a lightly floured surface, roll out the first ball of dough until just over 1/8-inch thick. Use a cookie cutter of your choice to cut out cookie shapes. Lift them carefully to the prepared trays, leaving about 1/2-inch between them. Add any scraps to the second piece of dough and repeat.
- Bake cookies for 15-18 minutes until browned a little just around the edges. Let cookies cool for a few minutes on the tray before removing to cool completely. Dust with icing sugar for an easy way to add a festive touch.
- Cookies will keep for up to 10 days in an airtight container.