Gingerbread has a long history. Today’s recipes stem from hard biscuits served at medieval fairs in Europe, and the playful shapes and decorations of these cookies are said to have been Queen Elizabeth I’s idea. In Germany, lebkuchen (gingerbread) bakers were part of a guild with strict regulations, and gingerbread houses (likely inspired by the Brothers Grimm story “Hansel and Gretel”) became a Christmas tradition.
“I’m a chewy cookie person,” says Edible Sea to Sky’s food stylist Christine Montgomery, founder of Fig Food Styling. She developed this recipe for softer gingerbread-type cookies and made them at the bakery she owned, Flour Bakeshop, where they were a holiday favourite. Easy to make at home, they’re a nod to tradition but with a texture more like a buttery wafer. Roll out, cut into fun shapes and embellish for any occasion! —B.S.
Makes 5 to 6 dozen
Time: 20 minutes prep, plus at least 1 hour for chilling and 1 hour for baking
- 3 cups flour
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¼ cup finely chopped candied ginger
- 1¼ cup butter, softened
- 1 cup firmly packed golden brown sugar
- 1 egg
- ¼ cup fancy molasses
Sift flour, ginger, cinnamon, allspice, baking soda and salt together into a medium-sized bowl. Add ginger and stir to distribute.
In a large bowl, cream butter and brown sugar together for one minute on medium-high speed. Add egg and molasses and beat for another minute, until well incorporated and mixture begins to become fluffy.
Add dry ingredients to butter mixture and mix on low until dry ingredients are well incorporated and colour of dough is even. Divide dough into two equal parts. Wrap and refrigerate for at least 1 hour until firm (longer is better).
Preheat oven to 350°F. Line a cookie sheet with parchment paper. Using a rolling pin on a floured surface, roll out dough to ¼ inch thick. Cut dough with a 2-inch cookie cutter. Place cookies on cookie sheet.
Bake 12 to 14 minutes (longer time for a crispy biscuit or shorter to keep slightly softer).