Created by Amber Spiegel of SweetAmbs, this gingerbread cookie recipe delivers crisp edges, a chewy center, and beautifully detailed texture from an engraved rolling pin. Amber finishes the cookies with a thin layer of our Date Tamarind Chutney, which adds subtle sweet-and-savory heat and a glossy sheen that highlights every pattern.
Makes about 24 cookies
Ingredients
2 cups all-purpose flour (scooped and scraped), plus more for dusting
1/2 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
6 tablespoons granulated sugar
6 tablespoons brown sugar
1/4 cup molasses
1 large egg, at room temperature
2 tablespoons Brooklyn Delhi Date Tamarind Chutney
Turbinado sugar, for finishing
Special Equipment:
Engraved rolling pin
2 1/4-inch fluted round cookie cutter
Decorator brush or small pastry brush
Method
Sift the flour, baking powder, and spices into a medium bowl and whisk to combine.
Beat the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 2–3 minutes. Stop the mixer and scrape down the bowl and beater as needed.
Add the molasses and mix on low speed until well blended, about 30 seconds.
Add the egg and mix on low speed until fully incorporated.
Add the dry ingredients and mix on low speed until just combined, about 15–30 seconds.
Scrape the dough onto a floured surface. Shape it into a 1-inch-thick rectangle, wrap in plastic, and chill for at least 1 hour.
Preheat the oven to 350°F (325°F for convection). Remove the dough from the refrigerator and let it soften slightly for 15–20 minutes. Roll it out on a floured sheet of parchment or wax paper to ¼ inch thick.
Dip the engraved rolling pin in flour and roll it over the dough with enough pressure to create a clear impression. Chill again for 15–30 minutes, or until firm.
Cut out the cookies while the dough is cold and arrange the cutouts on parchment-lined baking sheets, spacing them about 2 inches apart.
Gather and reroll the scraps, repeating the rolling and cutting process until all of the dough is used.
Place a small spoonful of Date Tamarind Chutney onto each cookie and use a brush to spread it into a thin layer.
Sprinkle each cookie with a pinch of turbinado sugar.
Bake at 350°F (325°F convection) for 9–11 minutes.
In this recipe
