Dark Gingerbread Dough
Reprinted with permission. From Gingerbread Wonderland by Mima Sinclair. © 2016 Kyle Books. Photography © Tara Fisher.
- Prep Time: 10 minutes, plus 1 hour 15 minutes chilling
- Total Cooking Time: 5 minutes
- Servings: Makes 2 1/4 pounds.
From Mima Sinclair's sweet and inspiring book, Gingerbread Wonderland. A strong, spicy dough made visually darker because of the addition of dark molasses.
- 1/4 cup dark molasses/black treacle
- 3 tablespoons light molasses, golden syrup, or honey
- 1 cup dark brown sugar
- 14 tablespoons (1 stick + 6 tablespoons) unsalted butter
- zest of 1/2 orange
- 4 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 lightly beaten large free-range egg
- Pour the dark and light molasses into a large saucepan with the sugar, butter, zest, and spices and melt over low/medium heat, stirring frequently until the sugar has dissolved.
- Increase the heat to bring the mixture to boiling point. Remove from the heat and beat in the baking soda. The mixture will froth up at this point as the baking soda reacts—mix briefly until combined, then let cool for 15 minutes.
- Sift the flour and salt, then fold into the mixture in batches, using a wooden spoon or a stand mixer. Beat in the egg using a wooden spoon or stand mixer, until just combined. Do not overwork the mixture, or the cookies will spread during baking.
- The dough will be very sticky to begin with, but do not add any flour. Scrape out of the bowl onto a clean surface and knead together until just smooth. Wrap in plastic wrap and chill in the fridge for 1 hour.
Tip: If using honey, be aware that it can cause your dough to spread a little when baked.
Tip: If you want a milder, sweeter, and visually lighter dough with more versatility, see our link to Mima Sinclair's recipe for Light Gingerbread Dough.