These easy gingerbread cookies are a twist on the classic, but in slice-and-bake format to make your life easier! Make the dough ahead of time, then slice and bake when you are ready for cookies!
Whisk together the flour, salt, and spices. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and the sugars until light and fluffy. Mix in the molasses, the egg, and the vanilla, and beat everything together for 2 minutes, scraping down the sides of the bowl as needed.
Add the dry ingredients to the mixer bowl, mixing on low until everything is evenly combined and you have a soft dough.
Divide the dough into three and roll each dough into a log of about 8-inches long. Wrap each log in plastic wrap and chill overnight.
Preheat the oven to 375ºF (190 °C) and line a couple of baking sheets with parchment paper.
Just before baking, remove one log of dough from the fridge, unwrap it and roll log into a shallow plate of turbinado to coat sides.
Slice cookies fairly thin (⅛–¼ inch or 3–6 mm thick) and place them on the prepared baking sheets. Chill in the fridge for 15 minutes if your kitchen is warm.
Bake until the edges begin to brown slightly, about 13 minutes. Repeat with remaining logs of dough.
Notes
You can replace the fancy molasses with baking molasses, light molasses, Treacle, honey, or even maple syrup.
For more ginger flavour, you can mix diced crystallized ginger into the cookie dough before dividing and shaping into logs.
If your turbinado sugar doesn't stick to the edges of the logs of dough, brush on a little egg white to help it adhere better.
For a softer texture, insert a soaked brown sugar saver (terracotta disk) in the container of cookies. After 24 hours, they will have softened.