Recipes Desserts Cookies Gingerbread Cookies Gingerbread Cookies 4.0 (1,829) 1 Review Maria Helm Sinskey, who says she comes from a "hard-core gingerbread family," makes her spicy dough with butter instead of shortening and corn syrup so that it tastes fresher than most gingerbreads. By Maria Helm Sinskey Maria Helm Sinskey A 1996 F&W Best New Chef, Maria Helm Sinskey is the culinary director of Robert Sinskey Vineyards in Napa Valley, California. Formerly the executive chef at Plumpjack Café in San Francisco, she garnered rising star chef honors from both the San Francisco Chronicle and San Francisco Magazine and published two cookbooks: The Vineyard Kitchen (2003) and Family Meals (2008). Food & Wine's Editorial Guidelines Updated on November 29, 2023 Rate PRINT Share Trending Videos Close this video player Photo: © Frances Janisch Active Time: 40 mins Total Time: 1 hr 30 mins Yield: makes 2 1/2 dozen cookies Ingredients 1 3/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 6 tablespoons unsalted butter, softened 1/2 cup dark brown sugar 2 tablespoons molasses 1 large egg 1/2 teaspoon pure vanilla extract Royal Icing Directions In a medium bowl, whisk the flour with the baking soda, salt, ginger, cinnamon, and cloves. In the bowl of a standing electric mixer fitted with a paddle, beat the butter with the brown sugar and molasses at medium speed until fluffy. Add the egg and vanilla and beat until blended. Add the dry ingredients and beat on medium speed until combined. Divide the dough in half and place each half between two large sheets of parchment paper or plastic wrap. Roll out the dough 1/4 inch thick and transfer to two baking sheets. Refrigerate until firm, at least 30 minutes. Preheat the oven to 375°F. Working with one piece of dough at a time, remove the top sheet of parchment and invert the dough onto a lightly floured work surface; remove the second sheet of parchment. Roll the dough 1/8 inch thick. Using a floured 3-inch cookie cutter, stamp out cookies as close together as possible. Transfer to parchment paper–lined baking sheets. Bake for about 15 minutes, or until puffed and firm. Let cool slightly on the baking sheets, then, using a metal spatula, transfer to a rack to cool completely. Reroll the scraps to stamp out more cookies, chilling the scraps between batches. Using a small paint brush or a pastry bag fitted with a small, plain decorating tip, decorate the cookies with the Royal Icing. Let dry completely before serving. Make ahead The dough can be refrigerated for up to 3 days. Originally appeared: December 2006 Rate It Print