Gingerbread Cookies

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 41.

	this recipe	typical
fat	33%	47%
total sugar	178%	136%
brown sugar share of total sugar	28%	39%
egg	12%	17%
leavener	1%	1%
salt	1%	1%
liquid	23%	2%
flour strength	1.0	1.0

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

425 g	3 cups (425g) all-purpose flour
6 g	1 Tbsp ground ginger
6 g	2 tsp ground cinnamon
	1/4 tsp ground cloves
1 g	1/4 tsp ground nutmeg
3 g	3/4 tsp baking powder
2 g	1/2 tsp baking soda
3 g	1/2 tsp salt
165 g	3/4 cup (165g) packed dark brown sugar
142 g	10 Tbsp (142g) unsalted butter, (softened about halfway*)
50 g	1 large egg yolk
6 g	1 1/2 tsp vanilla extract
172 g	1/2 cup (172g) molasses (not blackstrap)
23 g	1 - 2 Tbsp milk
420 g	3 (420g) cups powdered sugar
15 g	1 1/2 Tbsp (15g) meringue powder
74 g	4 - 6 Tbsp water
1 g	1/4 tsp vanilla extract

Method: 12 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Ours turned out perfect! I used a full tbsp of cinnamon, used both tbsp of milk (one in wet mix and the other while pulling dough together with hand mixer)and I only had blackstrap molasses and was about a tbsp short so I added a tbsp of agave to makeup the mo” — a cook, 5.0★

“Great recipe! We made mini gingerbread men and they turned out sooo cute. Word to the wise-- don't add too much milk in an effort to make the dough come together easier! It ended up too wet and was impossible to work with. A little extra flour fixed it, but no” — a cook, 5.0★